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!
Asian Slaw
Ingredients
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
Instructions
- 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
Equipment
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?
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.