<< Back Cole Slaws, Spicy & Sweet
Since our week of raw, we've been trying to incorporate something raw into almost every dinner. While we love standard lettuce salads, we need a bit of a break from them. We also love the middle eastern cabbage salad we've been eating with our raw falafel. I was hesitating to make a standard American cole slaw because Mark abhors all "picnic food" (potato salad, pasta salad, baked beans, cole slaw, etc.) while I love all of that stuff. I think his loathing of mayonnaise and vinegary foods is at the heart of it. I thought I could win him over with an Asian cole slaw. It worked with great success in two similar incarnations, both of which we're sharing with you here today.
First up:
Tangy, Sweet Asian Cole Slaw (pictured above)
- 1/2 cup chopped green cabbage
- 1/2 cup chopped purple cabbage
- 1/8 cup diced green onion
- 1/8 cup almond slivers
- 1/2 cup sugar snap peas, cut into skinny strips
- 1 small apple, cut into long, skinny pieces
- 1 large carrot, grated
Dressing:
- 1 heaping tsp dijon mustard
- 1 tbsp Braggs liquid aminos (or Tamari, Shoyu, etc.)
- 1 tbsp toasted sesame oil
- 1 tbsp orange juice
If you like a wetter slaw, simply double the dressing ingredients for the above amount of veggies.
Whisk dressing ingredients together in a measuring cup. Co-mingle the dressing with the salad fixins. Chill and serve.
Next up:
Spicy Asian Cole Slaw (pictured above)
- 1 cup chopped green cabbage
- 1/2 cup sugar snap peas, cut into skinny strips
- 1/8 cup red bell pepper, cut into skinny strips
- 1 large carrot, grated
- 1/8 cup almond slivers
Dressing:
- 1 tbsp Braggs liquid aminos (or Tamari, Shoyu, etc.)
- 1 tbsp toasted sesame oil
- 1 tsp rice wine vinegar
- 1 tsp - 1tbsp red chili paste (depending on your love of the spice)
Once again, this time with feeling:
If you like a wetter slaw, simply double the dressing ingredients for the above amount of veggies.
Whisk dressing ingredients together in a measuring cup. Co-mingle the dressing with the salad fixins. Chill and serve.
These would both be great sides to some upcoming summer grilling: black bean burgers, chickpea burgers, seitan brats, marinated tofu, etc. Enjoy!