This Tangy Ginger-Almond Asian Slaw is so easy — the dressing takes only 5 minutes to prep and whizz up in a food processor. It’s a perfect blend of tart, sweet, salty and savory. Sriracha sauce gives a kick of heat, and sesame oil and mirin add to the complex flavors.
For the ginger-almond dressing:
1/4 cup Mirin
1/4 cup avocado oil
1/4 cup Rice Vinegar
1 tablespoon soy sauce, tamari or Coconut Aminos
1 teaspoon Asian (dark) Sesame Oil
1 tablespoon almond butter
1/2 teaspoon salt (I used Redmond Salt)
1 teaspoon Sriracha Sauce
1 tablespoon peeled and sliced fresh ginger (or more to taste)
1 large or 2 small garlic cloves, peeled and sliced
For the cabbage mixture:
¼ head red cabbage, shredded (preferably organic)
1 small head green cabbage or Napa cabbage or a mixture, shredded (preferably organic)
1 carrot, julienned or grated
1 red bell pepper, julienned (preferably organic)
4–5 leaves of romaine, shredded (optional if the salad needs to be made ahead of time) (preferably organic)
3–4 green onions, green parts, thinly sliced (optional)
- Blend all ingredients for the dressing in food processor until no visible chunks of garlic or ginger remain. The ginger and garlic will be chopped fine by the food processor blade.
- Transfer to a container for serving and storing.
- Place all the julienned vegetables into a salad bowl and mix gently.
- Drizzle the Ginger-Almond Dressing over the shredded vegetables.
- Serve with Miso-Ginger Baked Steelhead Trout or other recipe with Asian flavors.
Feeling lazy? A packaged mixture of greens saves time and avoids having leftover cabbage if you are concerned you won’t use it up, or if you can’t find smaller cabbages. This recipe is popular at our house, though, and leftover cabbage tends to get mixed into another batch pretty soon.
Keywords: cabbage slaw, Asian dressing, Japanese cuisine, easy side dish, under 20 minutes, gluten free, dairy free