Tangy Ginger-Almond Asian Slaw
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.
Servings 5 servings
Equipment
- Lemon Zester
- Garlic Press
- Whisk
- Mixing Bowl
Ingredients
For the ginger-almond dressing:
- ¼ cup Mirin
- ¼ cup avocado oil
- ¼ cup Rice Vinegar
- 1 tablespoon Tamari or Braggs or Coconut Aminos
- 1 tablespoon Sesame Oil dark or roasted Asian type
- 1 tablespoon almond butter smooth
- ½ teaspoon Redmond sea salt
- 1 teaspoon Sriracha Sauce
- 1 tablespoon Fresh ginger grated
- 1 large or 2 small garlic cloves peeled and pressed
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)
- 1 tablespoon sesame seeds for garnish
Instructions
- Whisk all ingredients for the dressing in bowl.
- 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.
- Garnish with sesame seeds and extra green onions.
Notes
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.