Asian Slaw is full of crunchy vegetables, and a delicious nutty dressing that brings it altogether! You’ll love how delicious and simple this dish is to throw together. Paleo, Vegan, Keto, and Whole30 friendly!
Slaw is having a moment right now in my house, and I am enjoying every second of it. My salad game has always been on point, but lately I have found myself craving crunchy and delicious slaw recipes! Completely in love with my Mexican Slaw and Summer Slaw, I had decided we needed another flavor.
This lively Asian Slaw is full of vibrant colors, layers of different textures, and all tossed with a flavorful nut butter dressing. A bowl of this delicious slaw is breathing a whole new life in my lunch routine! It’s also making things extra delicious as a side dish for grilled chicken. And extra bonus, my kids love this slaw recipe the most!
How to make Asian Slaw:
We’ll gather up these simple ingredients:
- green cabbage
- purple cabbage
- matchstick carrots
- bell peppers
- green onion
- slivered almonds
- sesame oil
- avocado oil or olive oil
- nut butter (peanut butter, almond butter, cashew butter)
- fresh ginger
- fresh garlic
- coconut aminos
- lime juice
- apple cider vinegar
Chop up the cabbage, bell pepper, green onion, and cilantro, and place in a large bowl.
Toss to combine. Now make the dressing. In a food processor or blender, blend the dressing ingredients (sesame oil, avocado oil, nut butter, garlic, ginger, coconut aminos, apple cider vinegar, and lime juice). Pour on top of the of the veggies, and toss.
Stir in slivered almonds to serve.
Store in the fridge for up to one day. It will start to get get watery after the first day, and doesn’t hold up as well.
To serve, toss with slivered almonds and additional cilantro. Top with your favorite source of protein for a complete meal, or keep as a side dish or easy lunch.
- 3 cups shredded green cabbage*
- 3 cups shredded purple cabbage*
- 1 cup matchstick carrots or shredded carrots
- 1 bell pepper (red, yellow, or orange)
- 1/3 cup diced green onion
- 1/3 cup chopped fresh cilantro
- 1/2 cup sliced almonds
For the dressing:
- 3 tbsp olive oil or avocado oil
- 1 tbsp sesame oil
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 1 tbsp lime juice
- 1/3 cup nut butter**
- 1 clove garlic minced
- 1 tbsp chopped fresh ginger
In a large bowl, toss the shredded cabbage, carrots, green onion, and cilantro. Dice the bell pepper into small pieces or slice into strips. Toss in with the rest of the veggies.
Now make the dressing: in a food processor or blender, pulse all of the dressing ingredients until smooth.
Pour dressing over the veggies and toss to coat. Sprinkle with sliced almonds and salt to taste. Serve!
*3 cups of shredded cabbage will be about 1/2 of a small head of cabbage
**use peanut butter, almond butter, or cashew butter.