This Asian Cabbage Slaw is a light and healthy! A blend of cabbage, veggies and peanuts is tossed in a flavorful ginger basil dressing. This crunchy slaw will serve 6+.
This is what I call summer in a bowl.
You guys I’m so excited about this slaw because is loaded-to-the-max with veggies and is pretty darn healthy. This slaw is crunchy, flavorful and it’s one of those slaws that can be transformed from side dish to main dish with the addition of some protein.
I made this recipe for a few of my girlfriends last weekend when Pat was up north wild turkey hunting. And you know what they say; “when the guy is away, the girl will invite her girlfriends over for dinner and wine”.
Or something like that.
To Make This Asian Cabbage Salad You Will Need:
- ginger basil dressing
- green cabbage
- purple cabbage
- romaine lettuce or baby spinach
- red bell pepper
- matchstick carrots
- green onions
- chopped peanuts
- black sesame seeds
To Make the Ginger Basil Dressing You Will Need:
- extra light olive oil
- lime juice
- coconut aminos or low-sodium tamari
- fish sauce
- toasted sesame oil
- fresh basil
- kosher salt
First, start by making the dressing. In a glass jar (or any container with a tight fitting lid) measure and add 3 tablespoons extra light olive oil, juice of 1 large lime (about 2 tablespoons), 1 tablespoon of coconut aminos (or use low-sodium tamari or low sodium soy sauce). Next add in 1 teaspoon honey, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon fish sauce, 1 teaspoon grated fresh ginger root and 1/2 teaspoon grated garlic. Lastly, add in 2 tablespoons thinly sliced basil and season with kosher salt to taste.
Secure the lid and give it a good shake. Set it off to the side and move on to the slaw.
In a large mixing bowl add; 2 cups each sliced green and purple cabbage (about 1/2 a small head each), 1 medium head romaine (thinly sliced) or sub with 1 generous cup of thinly sliced baby spinach, 1 cup matchstick carrots, 3/4 cup thinly sliced red bell pepper, 1 bunch of sliced green onions, 1 jalapeño minced (seeded for less heat).
To that add 1/4 cup cilantro (roughly chopped) and 1/3 cup coarsely chopped unsalted peanuts.
Pour in the ginger basil dressing.
Toss well to combine.
Finally, serve with extra basil, cilantro, chopped peanuts and black sesame seeds.
I could really make a meal out of this healthy Asian cabbage slaw. It’s packed full of nutritious goodness and makes putting down a slab of that cheesecake totally worth it.
Enjoy! And if you give this Asian Cabbage Slaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Asian Cabbage Slaw with Basil Ginger Dressing
FOR THE DRESSING:
- 3 tablespoons extra light olive oil
- 2 tablespoons lime juice, or 1 large lime
- 1 tablespoon coconut aminos, or low-sodium tamari
- 1 teaspoon honey
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon fish sauce
- 1 teaspoon freshly grated ginger root
- 1/2 teaspoon grated fresh garlic
- 2 tablespoon sliced fresh basil - plus more for serving
- kosher salt, to taste
FOR THE SLAW:
- 1/2 small green cabbage, sliced thin (about 2 cups)
- 1/2 small purple cabbage, sliced thin (about 2 cups)
- 1 medium head of romaine, about 1 generous cup chopped baby spinach
- 1 cup matchstick carrots
- 3/4 cup thinly sliced red bell pepper
- 1 jalapeño, seeded and finely diced
- 1 bunch green onions, sliced thin
- 1/4 cup cilantro, coarsely chopped - plus more for serving
- 1/3 cup peanuts, coarsely chopped
- 1 tablespoon black sesame seeds, for garnish
MAKE THE DRESSING:
- In a glass jar, measure and add olive oil, lime juice, tamari, honey, toasted sesame oil, fish sauce, grated ginger, garlic, basil and a couple pinches of kosher salt.
- Secure the lid and shake well to combine.
MAKE THE SLAW:
- In a large mixing bowl, add in the sliced cabbages and romaine (or sliced baby spinach), carrots, red bell pepper, jalapeño, green onions, cilantro and peanuts.
- Pour in the dressing and toss well to coat.
- Serve topped with extra basil, cilantro, chopped peanuts and black sesame seeds.
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Love all the bright colors of this slaw.. Beautiful!
Love this! I could eat this by itself or throw it in a sandwich with some grilled chicken – YUM!
And I totally know what you mean about the man being gone. When Jason is away at school, I bring out the quinoa but when he’s back, it stays hidden in the cupboards!
Crunchy and basically calorie free? It’s got my vote 🙂
Wow – your girlfriends were some lucky friends! This looks so yummy! Love all of the freshness and colors.
This looks so crunchy, yummy and delicious! I love all the colors and generally I just love everything in this. YUM.
This looks like an excellent ‘lunch is in the fridge’ sort of dish. I’m thinking the dressing might have to be added a bit before you eat it if you’d eat the salad over a few days. Curious how far ahead you dressed yours.
Hi Robby… I probably threw it all together and popped it in the fridge for an hour ahead or so. Because the slaw isn’t overwhelmed with dressing it will retain crunch overnight for excellent leftovers!
Can I just paint my life the colors of this slaw? GORGEOUS!
fantastic! I love this!
Great salad, Laurie! These flavors are my favorite. Love all the color too!
Ooo I like how there’s no soy sauce or vegetable oil in this! (I went paleo.) I will try this with almonds. Thanks!!
I consider myself an advocate for anti-soy and vegetable oil… I never use the stuff… ever! 🙂
You definitely made this slaw look gorgeous!
Gorgeous colors! I adore slaw. I think I need to action this tonight!
Get on it girl! 🙂
Such a gorgeous, easy and colorful slaw! I would pile this on top of everything… especially sliders! Nom nom.
Girls night at your place sounds like fun! Love the ginger basil dressing on this super dooper flavorful crunchy salad! Hope the hubs brought home the…turkey…bacon…! 😉
He actually did! It’s in the freezer 😉
Ugh, I’m so ready for summer. Looks delicious!
Whoa…is is stunning! A drop dead gorgeous dish. So wish I had gotten this BEFORE dinner tonight! 🙂 There is always this weekend. I had to laugh re: your comment “when a man’s away…” SO what I do when my hubby is away! Its time to connect with one’s wonderful and fun girlfriends! Hmmm…speaking of…I am having a bunch of mine over for book club on Monday. This would be perfect! I’ve posted it onto my salad Pinterest board to share and keep: http://pinterest.com/deliciouskarma/super-salads
Yum! I’ve made a sald like this but with some toasted noodles thrown in (I used plain ramen) and it was so great!
I must say that you really have your finger on the pulse of what I like to eat. I subscribe to a few food blogs because I’m food obsessed and because I just love to try new things and then add them to my family’s favorites. However, most recipes I see come into my email are for things that I wouldn’t necessarily try because they just don’t look like something that my family would eat. Maybe I’m being too restrictive and I should branch out more. Who knows? Anyway, you always seem to post things that just look delicious and then sounds delicious too once I read your recipe. Please keep it up. I just love your blog!
This is perfect for summer – a light slaw for a bbq or anytime!
I make a slaw similar to this, but without the asian flare. I’m going to try this one too. It looks tasty
This looks so fresh and perfect for summertime! I love Asian dressings! Will have to try this recipe! Thanks!
That is one colourfui salad. The more colors, the more nutritious it is for you as you are getting a wider range of vitamins.
YES! I agree 🙂
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