This Asian Slaw has been one of my discoveries during lockdown (part 2). It’s really easy to make, full of flavour and really elevates a salad. I love to serve mine with roasted sweet potato, tofu, spinach, and carrot curls as part of an Asian Nourish Bowl. It’s also great with a stir-fry or added to a sandwich. Whatever you put it on, it’s deliciously savoury and packed full of nutrients. The cabbage is high in Vitamin C and K, plus there’s essential fatty acids, vitamin E, fibre & magnesium, thanks to the addition of almonds.
All you need is a sharp knife and a few fresh ingredients!
Dairy-Free, Gluten-Free, Soy-Free & Plant-Based
Keeps for up to 5 days in an airtight container in the fridge
Makes 1 bowl
- Half a red cabbage, finely shredded
- 1 carrot, grated or very thinly sliced
- 1 red pepper, thinly sliced
- 1 red chilli, finely sliced – optional
- Some sea salt or pink Himalayan salt for salting
For the dressing
- 2 tbsp lemon juice
- 4 tbsp rice wine vinegar
- 4 tbsp almond butter (peanut will also work, but the flavour will be a little more nutty)
- 2 tbsp agave
- 2 tsp tamari soy sauce
- 1 tsp toasted sesame oil
- 1 tsp pink Himalayan Salt / or sea salt
- 1/2 tsp cracked black pepper
- 1 tbsp sesame seeds
You can either shred the vegetables by hand or using a food processor with a grating attachment. I personally prefer to do it by hand as you have more control over the size and shape of the veg. Once shredded, add to a large bowl, massage a little bit of salt in (say 1/2 a tsp or a few cracks) and leave aside while you make the dressing.
For the dressing, toss all the other ingredients (except the sesame seeds) into a bowl & whisk until smooth & creamy.
Add the dressing to the salted-shredded veg along with the sesame seeds and combine. Cover the bowl and pop it into the fridge. Leave to sit for at least 1 hour before serving (it’ll allow the flavour to soak in).
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