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!