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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.
Course Side Dish
Cuisine Asian, Japanese
Keyword Asian dressing, cabbage slaw, dairy-free, easy side dish, ginger almond dressing, Gluten-free, Japanese cuisine, under 20 minutes
Prep Time 15 minutes
Servings 5 servings
Author Beth


  • Lemon Zester
  • Garlic Press
  • Whisk
  • Mixing Bowl


For the ginger-almond dressing:

  • 1/4 cup Mirin
  • 1/4 cup avocado oil
  • 1/4 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
  • 1/2 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


  • 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.
    Tangy asian slaw in bowl with dressing
  • Garnish with sesame seeds and extra green onions.


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.