Asian Slaw with Sesame Dressing
Prep Time
15 minutes
Prep Notes
ASIAN SLAW WITH SESAME DRESSING
DAIRY-FREE, GLUTEN-FREE, EGG-FREE, GRAIN-FREE
Looking for healthier alternatives to the traditional white coleslaw? This one uses red cabbage for extra color and flavor. It is the perfect combination between sweet and spicey! I use almond butter in place of peanuts, but you could also use tahini. Toasted sesame oil gives it a nice rich flavor and sriracha give it a little kick!
Cooking Time
0 minutes
Yields
6 cups
Ingredients
For the slaw
1/4 purple cabbage, thinly sliced (about 2 cups)
1/2 napa cabbage, thinly sliced (about 4 cups)
2 medium carrots, julienned
1 red bell pepper, julienned
2 green onions, thinly sliced
1/4 cup sliced almonds
¼ cup cilantro, roughly chopped (optional)
2 Tbsp sesame seeds, toasted
For sauce
4 Tbsp avocado or olive oil
1½ Tbsp almond butter
1 Tbsp honey
1½ Tbsp coconut aminos
2 tsp apple cider vinegar
2 tsp sesame oil
3/4 tsp sriracha, or to taste
1½ tsp fresh grated ginger
juice of 1 lime
pinch of salt
Directions
- Prep first 5 ingredients and add to a large bowl. Mix with tongs.
- Add all the sauce ingredients to a medium Mason jar. Cover with lid and shake vigorously until mixed. Alternatively, whish ingredients in a medium bowl.
- Pour about 2/3 of dressing over cabbage and mix with tongs. Add more dressing if needed. Reserve any leftover dressing for the next recipe or use it to freshen up leftover slaw.
- Mix in almonds and sesame seeds, and cilantro if using. Reserve a few sesame seeds and cilantro for garnish when serving.
- Save leftovers in an airtight container in the refrigerator, refreshing with additional dressing if necessary. Will keep for 2-3 days.
Credit
Evey Schweig Health Coach & Inflammation Expert
https://eveyschweig.com/apps/recipe/details/id/Asian-Slaw-with-Sesame-Dressing
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