Paleo Asian Slaw

This is a great way to incorporate a healthy dose of “eat the rainbow” vegetables. I adapted the recipe from Once Upon a Chef and serve it with teriyaki chicken or lion’s head.

  • Ingredients


    1 small head of cabbage (you can use a combination of green and purple for more   color if desired) sliced thinly

    2 carrots, shredded–I use a vegetable peeler

    1 red bell pepper, thinly sliced and then cut into half inch pieces.

    2 scallions, thinly sliced

    ½ cup cashews, chopped or left whole (I buy raw due to the oils they are usually cooked in, about five minutes over medium high heat in a dry skillet will toast them.

  • Dressing

    ¼ cup honey

    ¼ cup olive oil

    ¼ cup unseasoned rice vinegar

    1 TBSP tamari or coconut aminos

    1 TBSP sesame oil

    1 TBSP almond or cashew butter

    1 TBSP fresh minced ginger

    1 clove minced garlic

    ½ tsp salt

    ½ tsp hot sauce (optional)

  • Directions

    1. Assemble the ingredients for the dressing and mix together until the nut butter has dissolved.

  • 2. Mix together the slaw ingredients in a large bowl and  fold in the dressing until everything is well covered.

    3. Let flavors meld a minimum of 10 minutes (I usually leave it for hours).

    4. Top with cashews just prior to serving.

Paleo Asian Slaw