Coleslaw is one of those salads that can withstand a variety of dressings, and one of my favorites is this one – simple and flavorful. It’s basically cabbage and carrots, so if you’re ok with these two vegetables and the added flavor of a light, Asian-inspired dressing, you’ll love this recipe.
I was guided by this recipe from Simply Recipes, and if you haven’t discovered this website yet, you’re in for a treat. One day it’s going to be more voluminous than Epicurious. I changed the recipe to use almond butter and honey, and I use whatever vinegar I have on hand at the moment, but feel free to use peanut butter or other nut butter.
Tips You can use any kind of cabbage for this recipe – Napa cabbage is a slightly lighter, less crunchy cabbage, and worth a try. And here’s another coleslaw recipe that uses two kinds of cabbage. And, instead of cabbage, try zucchini noodles.
- 4 cups cabbage, sliced into thin strips
- about 4 medium carrots, peeled, julienned
- small bunch of cilantro, chopped
- 3 to 4 green onions (scallions), sliced
- toasted almond slices (or peanuts), optional
- salt & pepper to taste
- 6 tablespoons of oil (sesame, grape, safflower oil have little to no flavor – I prefer sesame oil)
- 4 tablespoons of vinegar (brown rice vinegar or other kind)
- 1/2 teaspoon of toasted sesame oil
- 1 to 2 teaspoons of honey (or add to taste)
- 1 tablespoon of almond butter (or peanut butter)
- For the dressing, combine all the ingredients in a bowl, and whisk until well blended.
- Combine all the salad ingredients in a large serving bowl, and mix well.
- Pour the dressing over the salad, and toss well. Top with toasted nuts.
- Eat! You can store this in the refrigerator for a couple of days.