Asian Slaw with Sliced Steak
I love to make this Asian Slaw with grated ginger and Core Ginger during the holidays to help support digestion and reduce inflammation from all of the delicious holiday food indulging!
16 oz Organic Coleslaw Mix (Organic Shredded Green and Red Cabbage, Organic Shredded Carrots)
Sliced Organic Green Onions (optional)
1 lb Organic or Grass Fed NY Strip or Tenderloin cooked and sliced
Salt and Pepper to taste
1⁄4 cup Organic Coconut Aminos
1⁄4 cup Organic Avocado or Olive Oil
1⁄4 tsp Organic Dijon Mustard
1⁄4 cup Organic Rice Vinegar
1⁄4 tsp Organic Crushed Red Pepper
1 dropper Core Ginger (Energetix brand)
1 tsp Organic Ginger (grated)
1⁄4 tsp Organic Fermented Black Garlic Purée (optional)
1 tsp Organic Low Sodium Tamari (optional)
Combine all dressing ingredients in a bowl and mix with a whisk.
Add the Coleslaw Mix to a salad bowl and add in the dressing and toss.
Top with the sliced steak and green onions.