I am on a coleslaw roll. In fact, my children are so tired of coleslaw that they have begged me to stop making it; I made coleslaw with dinner every night last week and just can’t get enough crunchy cabbage.
One afternoon last week, I put out a query on Twitter (my favorite e-venue to hang out these days, I’m over there quite a bit chatting with people real time) to find out people’s favorite coleslaw recipes. Jenn Cuisine responded with this recipe and I was hooked from the moment I saw it. My recipe is based on Jenn Cuisine’s. In fact, I hadn’t thought about making a “peanut” style sauce for my coleslaw and I have to say, this really hits the spot –and again, no agave and hopefully, healthy enough for all you health nuts out there!
- Slaw:
- ½ head Napa cabbage, chiffonade
- 2 large carrots, grated
- Dressing:
- ¼ cup creamy roasted almond butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon ume plum vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- ¼ teaspoon fresh ginger, zested (I used a microplane zester )
- 7 drops stevia
- ¼ cup toasted sesame seeds (2 tablespoons for dressing and 2 tablespoons for garnishing)
- Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
- In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly
- Stir in 2 tablespoons of the sesame seeds
- Stir dressing into bowl with veggies
- Serve, topping with remaining sesame seeds
As I mentioned, I am having a lot of fun with Twitter. What’s your favorite form of social networking these days? Twitter? Facebook? Or something else that I haven’t even heard of yet?
Michael Lebrun says
What else can I use instead of the stevia? I cannot get it from the US, too expensive shipping (I live in Europe). And on amazon.co.uk the price is twice as expensive.
Can I use agave or honey to use as a sweetener?
Lynne Bigelow says
Absolutely! It worked very well for me. I use only locally produced honey, however.
Tamara says
Thanks for the delicious-sounding recipe! I always use Thai/Vetnamese fish sauce instead of salt or soy sauce because I’m a fan of Thai cooking. The don’t use soy sauce. My favorite social site is Pinterest, but I spend most of my time on Facebook.
Courtney says
I made this tonight and thought it was great. I added cilantro to the slaw. I did find the dressing to be thick, so I added some warm water and some tamari. I made it with the salmon burgers and my husband and three kids all enjoyed it!
Sharon says
The slaw looks amazing a definite must try!
Sharon says
Why Agave-free recipes? I agave was healthy alternative to sugar?
Suzie says
Thanks Elana,
I am 5 days in the Paleo diet and was craving green veg. Came across this recipe and have just finished eating your asain slaw; It is so fresh tasting and it seems like I’m eating mounds of peanuts. (?) I couldn’t get hold of sesame oil which would have further authenitsed the flavour. It was really lovely and had me wondering what sort of paleo meat to put along side it. Ymm I’m going back for a second helping.
Niki F says
Oh wow! Had to comment and say how much I LOVE this salad! It will go on my regular rotation for sure. Thanks so much for sharing!
Lynn says
This recipe is great! YUM! Thank you. I did thin the dressing a bit with more sesame oil and vinegar. The flavor is great though. We’ll be eating this all week.
Jaime W says
Elana, I was glancing through your site, trying to figure out what I wanted to make for lunch. I have always LOVED coleslaw and have been craving it for the past few weeks. This has to be the BEST coleslaw I have ever had!!! Thank you for sharing this recipe! All your recipes are AMAZING! Bless you!
Margaret says
This Asian salad looks really good. I love, love napa cabbage!
talia says
I LOVE coleslaw! My recent favorite is a brussel sprout slaw with caramelized pecans — which, though not the healthiest choice, is super tasty! while I wait for brussel sprouts to be in season I’m excited to try your recipe which looks delicious!
Kilee says
This recipe looks amazing! I think I will be testing it out sometime soon. I LOVE your cookbook BTW. I discovered your site right when I found out that I was gluten-intolerant and it has been such a source of inspiration for me. Thanks for all your hard work!
Stephanie says
I made this today and ate the whole thing for lunch!!! I will be making it many more times in the days and years ahead… thank you Elana!
I says
This sounds amazing! Here is one of my favorites:
Jicama Slaw
Ingredients
1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
Directions
Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.
Maris (In Good Taste) says
This looks awesome, I love coleslaw when it’s made well but never the limp, soggy mess they serve at delis!
DessertForTwo says
Have you seen Smitten Kitchen’s post today? It might be your next slaw recipe! :)
Kelsey says
I subscribe to your blog just because I think the recipes are amazing, but today I found out I am celiac. I am sad, but also realize I am ahead of the game since I have been reading your blog =)
Thanks for your recipes, it will make my transition to gluten free easier.
Debbie says
The print version of this recipe does not print the salad dressing ingredients.
elana says
Hi Debbie,
Sorry about that, It should work now.
Elana
judy says
i made the dressing, but it was WAY to thick…is it really 1/4c of almond butter?
Meghan (Making Love In The Kitchen) says
I love using almond butter in dressings to make them deliciously creamy and peanut saucy without the peanuts.
camille says
Yummy…I just printed and can’t wait to try this one out. I am going to add some red pepper and honey glazed roasted chicken breast to make this beauty sing. Thanks for the inspiration.
Mary says
Ooh, I think I’ll make this Sunday. P.S. Elana, I won your cookbook in an iHerb contest and it is wonderful!
The argument against agave nectar is that it is (as I understand) almost entirely fructose and therefore not really any better than high fructose corn syrup. Pretty much anything regarding health and nutrition has proponents and opponents these days. Do your research and find what works best for you, I guess!
Jenn says
Love your idea to use almond butter! I’m so glad that you liked the slaw and your adaptation looks beautiful!
NEDRA Randall says
I don’t know what is wrong with agave syrup. I will continue to use it. I do not tolerate any sugar alternatives, even stevia. I love agave. I am diabetic and I use less of it than any sugar. Why don’t you give either or in your recipes for those of us that are not convinced that it is bad. And you based your decision on only one report?
Kari says
Yes Elana! You said you were going to give us agave information soon. What’s up? Please don’t tell me you are off the agave bandwagon?!
kristen says
I am now wondering about using agave, due to a few of your recent posts. Is it not a safe/good alternative to sugar? What are your current thoughts on it? I have googled my question and have found a lot of mixed view points. I’m not sure if I should keep using it or not. I would love to hear more of your thoughts on this.
Brandon May says
I have just purchased a head of cabbage, with nothing really to do with it. Thank you for the recipe! I was never a fan of coleslaw, and I’m not promising I will be even if I try this, but you make it look so darn good, I must!
A notion did cross my mind to ferment the cabbage and make homemade sauerkraut. This way I can have a very nutritious vegetable, with the probiotics to boot. What ways can you “dress” up sauerkraut? I’m sure you can think of some.
Lori says
Elana, how do you zest ginger? Do you just mean peeled and grated very finely? Or do you use the peel?
paige says
Looks delicious! Here’s my favorite, in case you need another. It’s from Mposewood Celebrates
For the slaw:
4 cups finely shredded green cabbage
1½ cups grated carrots
1 red bell pepper, seeded and diced
¾ cup chopped scallions
1 jalapeno pepper, seeded and
~ For the dressing:
2 Tbsp. vegetable oil
2 tsp. finely grated lime peel
3 Tbsp. fresh lime juice
2 Tbsp. cider vinegar
1 Tbsp. sugar
1 tsp. ground cumin
1 tsp. salt
~ A pinch of cayenne pepper
Steps
1. Place all of the vegetables in a serving bowl.
2. In a small bowl, whisk together all of the dressing ingredients.
3. Pour the dressing on the vegetables and toss thoroughly.
Kim says
Hi Elana,
I’m allergic to almonds and am wanting to make this recipe. What could I substitute for almond butter to get the same taste? While I’m on this subject, what are good substitutions for almond flour and almond milk as well?
Thank you!
Shawna says
Hi Kim,
I’d use sunbutter. Sunflower seed butter is my preference as a peanut butter substitute, finding it even better than almond butter.