1/4 cup unseasoned rice vinegar 1/8 cup mirin (sweet sake) 1/8 cup agave syrup 1/4 tsp sambal (chili paste) 1 tbsp grape-seed oil 3/4 cup napa cabbage, julienned 1/4 cup carrots, julienned 1/4 cup toasted almonds pinch of salt and pepper
For the sweet and sour sauce, combine the vinegar, agave, mirin and sambal in a small pot and bring to a boil then chill for 1 hour. Next, add the carrots, cabbage and almonds into a medium bowl. Next, add ¼ cup of the sweet and sour mixture into the slaw followed by the salt and pepper. Combine and serve at once to prevent the slaw from getting soggy.
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