Asian Slaw
Number 21 in my series of Fifty Fantastic Salads is this easy Asian Slaw. It’s a great one to bring to a barbecue or family gathering. It’s quick to prepare, packed with nutrients and finished with a fantastic Asian-inspired dressing.
Ingredients
Salad ingredients:
- 4 cups shredded red cabbage (250g)
- 1 red bell pepper
- 1 kohlrabi (or 2 cups of shredded white cabbage)
- 3 medium carrots
- Small handful of fresh coriander
- Small handful of fresh mint
- ½ cup unsalted cashews or peanuts (70g)
Asian dressing ingredients:
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp lime juice (or more vinegar)
- 2 tbsp tamari or soy sauce
- 1 tbsp Sriracha
- 1 tbsp coconut sugar
- 1 small piece fresh ginger
- 2 garlic cloves
Instructions
- Finely slice the red cabbage, red pepper, carrots and kohlrabi and add to a large serving bowl. Finely chop the herbs and add those to the bowl too.
- Add the dressing ingredients to a small blender jug and blend until smooth. Alternatively, grate the ginger and garlic and add it to a small jar with the other ingredients and mix well.
- Pour the dressing over the vegetables and mix well. Top with the cashews.
Notes
- This will store in the fridge for about 4 days.
- The nutritional information is based up the recipe serving 4.
- If preferred, toast the nuts in a dry frying pan for a few minutes.
Nutrition
Calories: 253kcalCarbohydrates: 9gProtein: 5.9gFat: 16.9gSaturated Fat: 2.7gFiber: 5.2g
Tried this recipe?Let us know how it was!