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.
Kristin
September 4, 2010 at 6:01 pmThis 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!
Erica
September 4, 2010 at 6:05 pmNice! Glad it worked out 🙂 This is definitely good for crunch lovers.
Amy
March 5, 2012 at 6:55 pmYummy! 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. 😉 )
Tammy Quilty
July 4, 2013 at 10:59 amCant wait to try this!!
Clouds in the Kitchen
December 3, 2013 at 10:17 pmNice 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
Angie
April 18, 2019 at 6:42 amHow many toasted nuts? a tablespoon? a cup?
Erica
April 19, 2019 at 10:36 amJust added it, about 2 tablespoons. Thanks for asking!
Dalia Hussein
July 7, 2019 at 1:31 pmIs rice vinegar OK to use in SCD? What brand do you use?
Erica
July 7, 2019 at 9:11 pmTechnically, 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.