Asian Slaw

April 27, 2010
35
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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
Serves:
Print Recipe
Instructions
  1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
  2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly
  3. Stir in 2 tablespoons of the sesame seeds
  4. Stir dressing into bowl with veggies
  5. 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?

Comments

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35 responses to “Asian Slaw”

  1. 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!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

  5. 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!

    Reply

  6. 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.

    Reply

  9. 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.

    Reply
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Recipes » Salads » Asian Slaw