Rainbow Asian Slaw
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This colorful Rainbow Asian Slaw is perfect summer or winter, brightening up any plate and helping you to eat a rainbow of fresh foods every day.
Prep Time 20 minutes mins
Asian Slaw
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 2 carrots, julienned
- 2 celery stalks julienned
- 1/4 cup cilantro, chopped
- 1/4 cup almonds, sliced
- 1/4 cup cashews, dry roasted, salted
- 2 TBSP sesame seeds, (raw or toasted)
Asian Dressing
- 1 TBSP Brags Amino Acids (or GF Tamari)
- 4 tsp sesame oil
- 3 TBSP rice wine vinegar
- 2 TBSP avocado oil
- 1 TBSP fresh ginger, grated
- 1 tsp turmeric, ground
- 1 TBSP nutritional yeast, powdered
- 1 tsp black pepper, coarse ground
- 1 TBSP peanut butter, almond butter, or tahini optional
Shred the cabbage, julienne the carrots and celery (try OXO Good Grips Julienne Peeler), and chop the cilantro.
Add sliced almonds, cashews, and sesame seeds and toss well.
Whisk together dressing ingredients and dress the salad, tossing well to evenly coat everything.
Let sit for 20-30 minutes to let flavors mix.
Serve and enjoy. Buen provecho!