What We’re Making: Red Cabbage and Carrot Coleslaw
As yoga teachers, trainers, and practitioners, Tamal and Victoria Dodge spend a lot of time considering how to nourish the soul through the practice of a yoga-minded lifestyle. Part of that entails being thoughtful about diet, and causing as little harm as possible through mindful eating choices. Here, the owners of the Los Angeles, California, and Wilmington, North Carolina-based Yoga Salt studios—and authors of the just-released book, The Yoga Plate—share a simple and healthy coleslaw recipe that is perfect for a quick lunch or dinner. Read on to learn how to make the dish, and order a copy of their book, which includes 108 vegan recipes, for additional inspiration for simple, consciously chosen, and satisfying fare, here.
Red Cabbage and Carrot Coleslaw
- 1 medium head red cabbage
- 1/2 cup shredded carrots
- 1/4 cup finely shaved red onion
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon black sesame seeds
- 1 teaspoon salt
Finely chop the cabbage. In a large bowl, toss the cabbage, carrots, and red onions with the olive oil, lemon, salt, and black sesame seeds. Serve.
Photography by Victoria Dodge. Recipe courtesy of Tamal and Victoria Dodge. Yoga Salt is featured in The Scout Guide Wilmington.