Asian Slaw
Prep Time
15 minutes
Prep Notes
I make this with both the Napa cabbage and without. Adding Napa makes it lighter. If omitted, you may not need all the dressing.
Make this a meal! Mix in leftover cubed roasted chicken for an addition of protein. Use blanched collard green leaves as a wrap for a hand-held meal.
Cooking Time
0 minutes
Yields
6 servings, more if you use Nappa cabbage
Ingredients
Slaw:
½ head Napa cabbage, shredded (optional)
2 large carrots, grated (food processor, buy grated or chop)
½ head small red cabbage, shredded
Dressing:
¼ cup creamy roasted almond butter or tahini
1 Tbsp apple cider vinegar
1 tsp ume plum vinegar (adds a “sour” flavor)
1 Tbsp tamari
5 scallions, white part only (or about 2 Tbsp chopped onion)
1 Tbsp toasted sesame oil
1 Tbsp lime juice
¼ tsp fresh ginger, zested or 1/8 tsp powdered ginger, or to taste
7 drops of liquid stevia (sweetener, can also use 1 tsp honey or to taste)
¼-1/2 cup toasted sesame seeds (2 tbsp for dressing and 2 tbsp for garnish)
1 cup sliced almonds (optional)
Directions
- Place chopped cabbage and grated carrots in a large bowl (5-7 cups of veggies).
- In separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia (or honey), mixing thoroughly.
- Stir in 2 tbsp of the sesame seeds.
- Stir dressing into bowl with veggies.
- Serve, topping with remaining sesame seeds.
Credit
Photo credit: Marco Verch Professional via Flickr/BY CC
Photo credit: https://www.flickr.com/photos/30478819@N08/48609887767/in/faves-127076680@N07/
