Tuesday, October 16, 2012

Red Cabbage Asian Slaw

This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night.  It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily.  Feel free to use green cabbage or any cabbage you can find in the grocery store.  I just thought the red would add great color to the plate.  


-1/2 head red cabbage
-1 carrot julienned (or 1 small bag thinly sliced carrots)
-1/2 bunch cilantro
-1 bunch green onions, thinly sliced
-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

First, halve the red cabbage and save half for a later use.  With the half you are going to use, cut in half again and then remove the lower, white stalk by cutting a 'V' in the cabbage. Thinly slice the cabbage and place in a large bowl.

Next, thinly slice your carrot, roughly chop 1/2 bunch cilantro, and thinly slice 1/2 bunch green onions. Add to the large bowl of cabbage with 1/2 cup of almonds and 2 Tbsp sesame seeds.  In a food processor or blender, puree together 2 Tbsp agave nectar (or honey), 1/4 cup rice vinegar, 1/8 cup white vinegar, 1 cup vegetable oil, 3 Tbsp toasted sesame oil, 1 Tbsp cumin, and juice from one lime. Add to the cabbage mixture and toss until evenly coated.  Salt and pepper to taste. Enjoy now or later!


  1. Great recipe. I left out the cilantro because I don't like it, and I added a raw de-seeded jalapeno. Also, I was out of vegetable oil and subbed olive oil and turned out great.

  2. Really yummy, I added some hot sauce, and substituded apple cider vinegar for the white vinegar…very tasty!! thanks!

  3. I love your recipes, the pictures to go along with the step by step instructions are great.

  4. I'll give 5 out of 5 stars. This recipe is fantastic!

  5. This looks good. I have a household of two in France and have half a red cabbage to use up. I can sauté half of the half of it and then make this salad for the rest with all those organic carrots for tomorrow. Uprated.

  6. Great Article it its really informative and innovative keep us posted with new updates. its was really valuable. thanks a lot.

  7. Hi,
    It looks amazing. I like the recipes. Thanks.

  8. This is one of those dish where you don't feel like you're missing out on anything because there are so many fab textures and flavours! :D
    My 5 Coices

  9. love your recipes, the pictures to go along with the step by step instructions are great. You’ve made it so easy that people actually think that I can cook now haha. Thanks!

  10. Beautiful, healthy and delicious make this red cabbage Asian slaw become a perfect dish to make for family's meals. Thanks for sharing

  11. The color of red cabbage make your slaw is more delicious than it is

  12. This looks really fresh and delicious, I will try to make it for my family dinner. Thank you so much for sharing this awesome recipe!


  13. I have not heard about before. Keep sharing more blog posts on this Community and get extra benefits with this ideas and knowledge. Thanks for this one.

  14. This is what we should eat, more vegetables, easy to make and healthy ! Thanks for sharing!

  15. These foods are good for health. Informative and interesting which you share with me so i think so it is very useful and knowledgeable.

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  17. This looks truly new and delectable, I will attempt to make it for my family supper. Much thanks to you such a great amount for sharing this amazing formula!

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  19. They look so easy . Will try your recipe tomorrow. Thank for sharing!

  20. Thank you so much for this information. It is just what I needed to know


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