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!
Ingredients:
- 1 large head of cabbage
- 1 bunch scallions
- 1/3 cup honey
- 1/3 cup sesame oil — where to find
- 1/3 cup coconut vinegar — where to find
- 2 Tbsp coconut aminos — where to find
- 1/4 cup almond butter — where to find
- 2 Tbsp fresh grated ginger
- 1 Tbsp Siracha Sauce, optional for the spice — where to find
- 3 large garlic cloves minced
- 1 bunch cilantro (chopped)
Directions
- 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, Siracha, and garlic
- Pour dressing onto cabbage and mix well
- Serve garnished with slivered almonds, sesame seeds, or cilantro
- This goes great with shredded chicken on top!
- You can also add carrots, purple cabbage, sliced bell peppers, or any other crunchy vegetables
Cinnamon Vogue
September 9, 2013 at 10:48 amKate 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.
Kate
September 9, 2013 at 1:30 pmGarlic 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. 🙂
Leanne Colliton Wheeler
March 16, 2014 at 2:05 pmOh 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!
Kate
March 16, 2014 at 7:35 pmGlad you liked it. I love to make it when we grill chicken. The two were made to go together 🙂
leslie briney
May 22, 2015 at 12:42 pmThe salad was VERY good! I didn’t have almond better, so I used peanut butter.
This was good. We all loved it.
Kate
May 22, 2015 at 2:57 pmAwesome Leslie, thanks for the review! I love the flavor profile in this one too. Its very popular at potlucks 🙂