Ingredients (4 servings)

• For the Slaw:
• - 1/2 head of cabbage (I used red cabbage)
• - 1 Daikon radish, peeled
• - 2 Carrots, peeled
• - 1 Black radish, peeled
• - 1 small onion
• - 1 clove garlic
• - 1-2 cups cooked and shredded chicken (Optional)
• For the Sauce:
• - 4 Tbsp. red wine vinegar
• - 2 Tbsp. Sesame oil
• - 1 Tbsp. Honey
• Optional:
• - Whole wheat tortillas
• - Lettuce
• - Brown ric, Jasmine rice, wheat berries, or grain of your choice

Instructions

• - Whisk to combine the three sauce ingredients. Set aside.
• - Cut cabbage into thin strips. Shred carrots and radishes. Dice onion and garlic. Combine all veggies in a medium bowl. If using chicken, add to the bowl.
• - Pour sauce over veggies and toss to coat evenly.
• - Allow to sit for at least 10 min for sauce to absorb into veggies. I typically let it sit for 30 min.
• - It is best served cool or at room temperature.
• - Serve as a side. Or serve as an entree over rice or grain of your choice. Or put slaw into tortillas or lettuce to make wraps. It is very versatile!
• - Keeps well in refrigerator and does not get soggy after 1 day, so you can make it ahead or eat leftovers as lunch the next day.
• Enjoy!

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