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.
Asian Coleslaw
Salad ingredients
- 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
- 1 to 2 tablespoons toasted almond slices (or peanuts), optional
- salt & pepper to taste
Dressing ingredients
- 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)
Preparation
- 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.
This was delicious! 🙂 My husband asked if we could have it every night! I like the crunch of the peanuts, and used peanut butter in the dressing too. Definitely a go-to SCD side dish for us now. Thank you!
Nice! Glad it worked out 🙂 This is definitely good for crunch lovers.
Yummy! I loved it. I’m SO glad I was referred to your site. I couldn’t decide what to try first, and I had all these ingredients and have been craving asian food for a while. unfortunately, everything “asian” I seem to come across has soy sauce, and I can’t have soy.
THANK YOU! Wonderful recipe and blog. Can’t wait to try more recipes (strawberry coconut ice cream is ranking high on my “next” list. 😉 )
Cant wait to try this!!
Nice blog, I live in Thailand and have many recipes for asian and fusion foods! This sounds nice , it reminds me of the recipe I posted last week for a delicious salad. Check me out and write if u wanna do something together, like hosting! Sawadee na Ka… http://www.cloudsinthekitchen.blogspot.com/2013/11/brazilian-looking-salad-thai-tasting.html
How many toasted nuts? a tablespoon? a cup?
Just added it, about 2 tablespoons. Thanks for asking!
Is rice vinegar OK to use in SCD? What brand do you use?
Technically, rice vinegar is not on the approved list, only white and red vinegar and apple cider vinegar. I would use apple cider vinegar for this recipe, but white vinegar will work as well.