This Asian cabbage salad is light and healthy! A mixture of cabbage, greens and peanuts is tossed with a tangy ginger basil dressing. This crispy coleslaw is enough for 6+ people.
That’s what I call summer in a bowl.
Guys, I’m so in love with this coleslaw because it’s loaded to the max with veggies and it’s damn healthy. This coleslaw is crunchy, flavorful, and one of those coleslaws that can be transformed from a side dish into a main dish with the addition of some protein.
I made this recipe for some of my girlfriends last weekend while Pat was up north hunting wild turkeys. And you know what they say; “When the man is away, the girl invites her friends over for dinner and wine.”
Or something similar.
To prepare this Asian cabbage salad you will need:
- Ginger Basil Dressing
- Kale
- Red cabbage
- Romaine lettuce or baby spinach
- Red pepper
- matchstick carrots
- jalapeno
- green onions
- coriander
- Chopped Peanuts
- black sesame seeds
To prepare the ginger basil dressing you will need:
- extra light olive oil
- lime juice
- Coconut Amino Acids or Low Sodium Tamari
- Honey
- fish sauce
- toasted sesame oil
- Ginger
- Garlic
- fresh basil
- kosher salt
First, start by preparing the dressing. In a glass jar (or other container with a tight-fitting lid), measure and add 3 tablespoons extra light olive oil, the juice of 1 large lime (about 2 tablespoons), and 1 tablespoon coconut aminos (or use low-sodium tamari or low-sodium tamari). Soy sauce). Next, add 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. Finally, add 2 tablespoons of thinly sliced basil and season with kosher salt.
Close the lid and shake well. Set it aside and continue with the coleslaw.
Place in a large mixing bowl; 2 cups each of sliced kale and red cabbage (about 1/2 small head each), 1 medium head romaine (thinly sliced) or sub with 1 generous cup thinly sliced baby spinach, 1 cup matchstick carrots, 3/4 cup thinly sliced red bell pepper, 1 bunch chopped spring onions, 1 chopped jalapeño (pitted for less heat).
To do this, add 1/4 cup cilantro (roughly chopped) and 1/3 cup roughly chopped unsalted peanuts.
Add the ginger basil dressing.
Mix well to combine.
Finish with extra basil, cilantro, chopped peanuts and black sesame seeds.
I could really make a meal out of this healthy Asian slaw. It’s packed with valuable nutrients and is definitely worth putting down a slice of cheesecake.
Enjoy! And if you try this Asian Cabbage Salad recipe, let me know! Take a picture and tag me Twitter or Instagram!
Yield: 6 portions
Asian cabbage salad with basil ginger dressing
This Asian cabbage salad is light and healthy! A mixture of cabbage, greens and peanuts is tossed with a tangy ginger basil dressing.
FOR THE DRESSING:
- 3 tablespoon extra light olive oil
- 2 tablespoon lime juice, or 1 large lime
- 1 tablespoon Coconut Amino Acids, 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 chopped fresh basil – plus a little more for serving
- kosher salt, taste good
FOR THE SLAW:
- 1/2 small Kale, thinly sliced (about 2 cups)
- 1/2 small Red cabbage, thinly sliced (about 2 cups)
- 1 Middle Head of Romaine, about 1 generous cup chopped baby spinach
- 1 Cup matchstick carrots
- 3/4 Cup thinly sliced red peppers
- 1 jalapeno, cored and finely diced
- 1 bunch green onions, thinly sliced
- 1/4 Cup coriander, roughly chopped – plus more for serving
- 1/3 Cup peanuts, roughly chopped
- 1 tablespoon black sesame seeds, for garnish
MAKE THE DRESSING:
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In a glass, measure and add olive oil, lime juice, tamari, honey, toasted sesame oil, fish sauce, grated ginger, garlic, basil, and a few pinches of kosher salt.
-
Secure the lid and shake well to mix everything.
Make the coleslaw:
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In a large mixing bowl, combine chopped cabbage and romaine lettuce (or chopped baby spinach), carrots, red peppers, jalapeño, scallions, cilantro, and peanuts.
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Pour in the dressing and mix well until coated.
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Serve garnished with extra basil, cilantro, chopped peanuts, and black sesame seeds.
Portion: 1G, Calories: 173kcal, Carbohydrates: 14G, Protein: 4G, Fat: 12G, Saturated Fatty Acids: 2G, Polyunsaturated fat: 3G, Monounsaturated fatty acids: 7G, Sodium: 141mg, Potassium: 416mg, Fiber: 5G, Sugar: 7G, Vitamin A: 4665IU, Vitamin C: 79mg, Calcium: 83mg, Iron: 2mg
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