Asian Cabbage Slaw


    • 1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussel sprouts, etc) roughly 6-7 cups
    • 3 scallions, sliced
    • 1 cup cilantro ( or Italian parsley or mint) chopped

Slaw Dressing

    • 3 tablespoons olive oil
    • 1 tablespoon toasted sesame oil
    • ¼ cup rice wine vinegar
    • 3 tablespoons brown rice syrup, agave or honey
    • 1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Aminos)
    • 1 garlic clove, finely minced ( use a garlic press)
    • 1 tablespoon ginger, finely chopped
    • ½ teaspoon salt
    • ½ teaspoon chili flakes or chili paste ( optional)

Optional Toppings

    • Toasted sesame seeds
    • roasted, crushed peanuts or cashews


    • Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
    • Whisk Asian Slaw Dressing ingredients together in a small bowl.
    • Pour dressing into slaw and toss well.
    • Garnish with sesame seeds and/ or nuts.


    • Salad will keep up to 3-4 days in the fridge.
    • I've also used a bag of organic slaw mix from Trader Joe's for the shredded veggies

Sylvia Fountaine (Feasting at Home)