I love Asian inspired flavors in my food, and especially when there is a lot of ginger! This recipe was created while chasing a craving one day in my kitchen. I also had to use up a lot of cabbage. Asian slaw is now a staple in our rotation!
Asian Slaw with Sweet & Spicy Ginger Dressing
If you've got a bunch of cabbage to use and want to put an Asian spin on boring, plain coleslaw, then try this delicious recipe.
Ingredients
- 1 large head of cabbage
- 1 bunch scallions
- 1/3 cup raw honey
- 1/3 cup sesame oil
- 1/3 cup coconut vinegar
- 2 Tbsp coconut aminos
- 1/4 cup almond butter
- 2 Tbsp fresh grated ginger
- 1 Tbsp Sriracha Sauce, optional for the spice
- 3 large garlic cloves minced
- 1 bunch cilantro (chopped)
Instructions
- Shred cabbage and slice the scallions. To make fast work of shredding, use THIS handy tool!
- In a large bowl, mix the cabbage, green onions, and cilantro.
- In a medium bowl, whisk together the honey, oil, vinegar, aminos, almond butter, ginger, Sriracha, and garlic.
- Pour dressing onto cabbage and mix well.
- Serve garnished with slivered almonds, sesame seeds, or cilantro.
Notes
This goes great with shredded chicken on top!
You can also add carrots, purple cabbage, sliced bell peppers, or any other crunchy vegetables.
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13 Replies to “Asian Slaw with Sweet & Spicy Ginger Dressing”
Kate nice recipe. Made from the heart. The only wish I would have is that when you list the ingredients, if you could write it in spoons. For example for the garlic you say three bunches, but I think most people just buy the crushed garlic these days. So spoon measurement would be great for us lazy people. I have to say this is the first time I heard about Coconut aminos.Thanks for links on where to buy.
Garlic in one of those wonderful foods that can be very individual in recipes. I personally love garlic and think more is better. You can try with one spoonful and taste it. Then add more to your taste preference. 🙂
Oh my goodness. This dressing is Ahhhh Mazing! I edited to my taste a little – I don’t know what kind of sesame oil you used by I had toasted sesame oil which has a very, very strong flavor so I use a couple tablespoons of that with olive oil. I didn’t have any coconut vinegar so I used white vinegar AND sweetened rice vinegar and left out the honey. It was sooo good. Thanks for this one!
Glad you liked it. I love to make it when we grill chicken. The two were made to go together 🙂
The salad was VERY good! I didn’t have almond better, so I used peanut butter.
This was good. We all loved it.
Awesome Leslie, thanks for the review! I love the flavor profile in this one too. Its very popular at potlucks 🙂