Asian Slaw

For the salad:
1 half head of green cabbage, shredded.
1 half head of red cabbage, shredded.
2 small onions, diced
1 half red bell pepper, diced.
1 half yellow bell pepper, diced.
1/2 cup pomegranate arils.

For the dressing:
2 inches ginger root, peeled and grated.
2 tablespoons olive oil
juice of one lime
2 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds
1/4 cup brown sugar
1 teaspoon red chili flakes
20 grinds of freshly ground black pepper.

Put the dressing on the slaw within an hour of eating or the salad will get sad and wilty. Otherwise if this is meant to last several days keep the dressing separate and pour on individual servings to taste. This is also a more healthful way to eat the salad as you can control how much dressing is on your serving of slaw.

1. Shred cabbage.
2. slice onions very thinly.
3. dice pepper.
4. open pomegranate and separate seeds from peel and membranes in a separate bowl.
5. Peel and grate ginger
6. juice lime
7. Mix ginger, olive oil, lime juice, cider vinegar, sesame seeds, brown sugar, chili flakes and pepper in a bowl.
8. Toss vegetables together.
9. Pour dressing over salad and toss.
Enjoy!

Serving Size: Makes 8 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JABLOCZYNSKI.