Asian Cabbage Slaw
This crunchy Asian Cabbage Salad makes the perfect light and refreshing salad for spring and summer potlucks, barbecues and parties. It's so easy to make with shredded mixed cabbage, edamame, fresh herbs all tossed in a sweet and savory sesame ginger dressing. Gluten-free, low carb, vegan and easily, paleo, low carb, keto and Whole30 compliant.
Ingredients
- ½ small head of Napa cabbage (finely chopped (about 3 cups), can also sub with green savoy cabbage if preferred))
- ½ small head purple / red cabbage (finely chopped (about 3 cups))
- 1/2 medium red bell pepper (very thinly sliced)
- 2 medium carrots (shredded)
- 1 cup frozen and thawed shelled edamame (, omit for paleo and Whole30 or sub with snap peas.)
- 2 green onions (finely chopped, plus more for garnish)
- 1/2 cup fresh cilantro (roughly chopped, plus more for garnish)
- 1/2 cup sliced almonds (toasted)
- 2 tablespoons cashews (toasted)
- 1 teaspoon toasted sesame seeds
- ½ cup fresh or packaged + drained Mandarin oranges, (, omit for strict keto.)
- ¼ cup coconut vinegar or rice vinegar
- 2 tablespoons maple syrup (, may sub with sugar-free sticky liquid sweetener for a low sugar option. Omit for Whole30)
- 2 tablespoons coconut aminos (can sub gluten-free tamari or low sodium soy sauce)
- 2 teaspoons toasted sesame oil
- 1 tablespoon creamy cashew butter or nut butter
- ½ tablespoon fresh grated ginger
Directions
- 1
Prepare the cabbage, bell pepper, carrots, green onions and cilantro by chopping or shredding them.Place them into a large bowl then add the edamame.
- 2
In a medium bowl or jar, whisk or shake together the dressing ingredients.
- 3
Pour half of the dressing over the salad and toss to coat. Taste and add more dressing as needed.Add the almonds, sesame seeds, Mandarin oranges, and more green onions and cilantro and give the salad a final, light toss. Chill in the fridge for 20-30 minutes for best results, before serving.