Spring Asian-Slaw

Sometimes I wonder if our food cravings don't come from more of a texture desire, than a taste desire. Like, a simple Saturday lunch on the patio—cool breeze blowing, the bees buzzing all over the lavender—lunch is a simple tuna sandwich on gluten free bread, and my husband wanted chips to go with it.

Was it the chip he really wanted? Or was it the satisfying crunch, the salty-tangy bite, the crispy texture? This slaw had all of that, so instead of chips, we had this slaw. Definitely more intentional on the wellness food quotient than the chips will ever be.
Asian-inspired flavors tend to be overused sometimes, but I really do think they lend themselves to slaw.
This one is so easy, the soy gives it that satisfying Umami edge, and the peanut throughout is this subtle hint of Thai flavor that pings your tongue about every other bite. Plus, it is all about what is in your pantry that you have to use. Leave out the items you don't have, or substitute.
Here is how it is done:
Slaw

• 2 cups shredded cabbage (red or green)
• 1/4 cup chopped cilantro or parsley
• 2 tbs chopped peanuts
• 1 tbs sesame seeds
• 2 tbs pickle relish or chopped pickles
• Salt
• 1 tsp celery seed

Dressing:

• 1 tbs gluten free soy sauce
• 2 tbs mustard (spice, honey, yellow—any kind)
• 2 tbs vinegar
• Splash of agave (or more to adjust to your sweetness)
• Squeeze of orange juice from an orange, or splash of orange juice
• Hot chili paste (to taste, but optional)

Toss the slaw ingredients, and season with salt. Mix the dressing together with a whisk, and pour over. Toss well. It is good after sitting about ten minutes, or more is ok.

Leftover slaw: put a pork roast in the crock pot the next day, and make pulled pork sandwiches with this slaw on top!