Asian-inspired Cabbage Slaw from Stephanie Weaver | Gluten-free, vegan, paleo, Whole30, dairy-free

Crispy, easy cabbage slaw with an Asian-inspired dressing

This is an excellent recipe to use up cabbage, to add to an Asian meal as a side, or to make instead of gloppy coleslaw. It’s also excellent way to get raw veggies into people who say they don’t like veggies, as most people will eat coleslaw. I’ve snuck in some carrots as well as black sesame seeds for crunch, color, and a little protein.

The renovation: The original recipe is from the first South Beach Diet book and it’s excellent as is, but I renovated it to give it some extra pizzazz.

Suitable for:

vegan, gluten-free, low-sodium, paleo, reduced-sugar diets

Not for:

migraine diets

Could this be migraine-friendly?

This recipe is tricky, as it’s from my days before I was diagnosed and was eating plant-based. Here’s why this recipe isn’t migraine-friendly:

  • Rice wine vinegar (fermented)

If you have learned that this vinegar isn’t migraine triggers for you, enjoy!

Asian-inspired Cabbage Slaw from Stephanie Weaver | Gluten-free, vegan, paleo, Whole30, dairy-free

Crispy Asian-style cabbage salad

Crispy, easy cabbage slaw with an Asian-inspired dressing
4.25 from 4 votes
Prep Time 15 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine Asian
Servings 12 servings

Ingredients
  

  • 1 head cabbage green or Savoy
  • 1 carrots large
  • 2 onions (green) scallions, spring onions
  • 1/4 cup dark toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 1 piece ginger (fresh) 1" or about the size of your first knuckle
  • 1-3 cloves garlic see notes
  • 2 tbsp sesame seeds black or tan

Instructions
 

  • Wash the cabbage and the scallions and shake them dry. Using a sharp paring knife, cut out the core of the cabbage.
  • Shred the cabbage using a food processor, or slice thinly with a large sharp knife.
  • Chop the scallions into small pieces.
  • Put a skillet on medium heat and warm it up. Add the sesame seeds to the dry skillet and toast them until golden brown or they start to pop. If using black sesame seeds, watch for the popping and remove them before they burn.
  • Over a very large bowl, use a Microplane zester or fine grater to grate the ginger. Press or finely grate the garlic cloves and add them to the bowl. If the garlic cloves are large, just use one. At certain times of year the heads of garlic are tiny, so I used three mini cloves.
  • I usually mince garlic, but I do like a garlic press when adding garlic to a dressing, as it gives you juice and fine bits. You can also press slices of fresh ginger through a garlic press.
  • Pour in the oil and vinegar and whisk together. Add the cabbage, carrots, and scallions and toss until evenly coated. Sprinkle with the sesame seeds and refrigerate.

Notes

Per serving:
  • 62 calories
  • 5 g fat
  • 0 g cholesterol
  • 162 mg sodium
  • 115 mg potassium
  • 10 g carbohydrate
  • 2 g fiber
  • 8 g sugars
  • 1 g protein
  • 2 Weight Watchers Points Plus
If this makes more than you can eat in a few days, put a portion in the freezer. It's an excellent addition to an Asian stir fry or my breakfast hash, as cabbage and carrots hold up to freezing well.