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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!
Cabbage tends to show up in a lot of my recipes, and for good reason. It gives that crunchy texture and mild flavor that everything else plays off. 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
- cilantro
- 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.
Storing/Serving:
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.
Asian Slaw
Ingredients
- 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
Instructions
- 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!
This is so tasty and enjoyable. I make a batch and then add dressing when I come to eat. Do you have the nutrition info please?
Fabulous recipe, and its keto!
I have made this biweekly for 2 months now, and crave it. Also works using precut bags of ‘slaw’ from the supermarket.
I removed the carrot and halved the pepper amount to decrease carbs.
Would love if you would include nutritional information in future recipes. Thank you for this!
This looks so good thanks. Any substitute suggestions for the coconut aminos? Thanks
Soy sauce or GF Tamari
This is amazing! I don’t usually write reviews….BUT…I followed the recipe for the most part, used soy sauce and unseasoned rice vinegar and it is delicious!!! The soy sauce made it a bit salty (not surprising)….We’re trying to do Keto and this recipe helped a lot!
I have no idea what coconut aminos are….?
Similar to soy sauce but not as salty, and is gluten-free and soy free. You can also use soy sauce! But for this recipe because it’s soy-free, it calls for coconut aminos.
This salad is simply amazing!!! Worth all of the effort to grab every single ingredient at the grocery (I added deseeded/sliced cukes as well). It’s just gorgeous – and we gobbled it up. The dressing also puts icing on the cake! My father, who is diabetic and keto/paleo…enjoyed it the most!!! Thanks Amy!!
Wooohoooo!! Such a yummy recipe for all. Glad to hear you can find something for your dad to enjoy, too 🙂