We served this with the Five Spice Coconut Fried Chicken previously posted. I used the leftovers from both to make a great chopped salad the next day. Everything should be sliced nice and thin. The mandolin is your friend here.
This recipe is not AIP but I have included options in parenthesis. I am still on AIP but my doctor has ok'd sesame oil, fermented organic soy products like tamari soy sauce and miso. And rice vinegar infrequently and in small quantities. He also mentioned that if seeds are soaked overnight that they lose most of their inflammatory properties. Interesting.
1 tablespoon sesame oil (AIP sub avocado or olive oil)
2 tablespoons tamari soy sauce (AIP sub coconut aminos)
3 tablespoons rice vinegar (AIP sub apple cider vinegar)
1/2 head red or green cabbage, shredded
3 carrots, peeled, shredded
1 red onion, thinly sliced
Whisk together oil, tamari and vinegar. Toss with cabbage, carrots, onions and cilantro leaves. Place in refrigerator to chill 15 minutes before serving.