Asian Coleslaw

There is nothing more refreshing on a warm summer day then some cool coleslaw too bad our summer is now over. Wish I had been able to post it earlier but I know somewhere in the world they are enjoying nice warm weather.

For The Dressing

Put the following in a blender or food processor:

1 Tbsp onion
2 Tbsp fresh cilantro leaves
1/4 tsp ginger, minced
3/4 tsp garlic clove
1 Tbsp sugar
1/4 cup soft tofu
1 1/2 Tbsp rice vinegar
1 Tbsp extra virgin olive oil
1/2 Tbsp soy sauce (gluten free sauce)
Dash of crushed red pepper flakes

For The Salad

Mix in a salad bowl:

4 cups napa or green cabbage, shredded
1 cup kale, torn or cut into small pieces
1/2 cup carrots, shredded
1/4 cup radicchio, shredded

Stir the dressing into the salad. Refrigerate serve chilled. Optional - sprinkle toasted sesame seeds over top before serving. Serves 4