Asian Slaw (no peanuts)

If you buy pre shredded cabbage – you can put this salad together in a snap.

Asian Slaw

Put this together an hour or two before serving with the dressing so the flavors blend nicely. The leftovers are great. and you can even add to salad a day later. Just don't tell anyone that you're serving leftovers.


  • 4 TBSP Mirin or Rice Vinegar with a TSP of Honey
  • 2 TBSPHoney
  • 4 TBSP Tamari
  • 2 TBSP Fresh Lemon Juice
  • 3 TBSP Sesame Oil
  • 3 TBSP Grapeseed Oil
  • 4 Cloves Minced Garlic
  • 2 TBSP Minced Ginger
  • 1/4 TSP Ground Black Pepper
    Salad Ingredients
  • 8 Cups Shredded Red Cabbage - or mixed with White Shredded Cabbage
  • 1 Red Pepper sliced very thin (julienne)
  • 1 Carrot sliced in thin matchsticks
  • 2 Large or 3 Medium Scallions chopped
  • 1 Stalk Celery diced
  • 8 Sprigs of Cilantro or Parsley (or both) chopped
    Right before serving mix in the following
  • Toasted Almond Slices or Slivers


  • In a jar combine all the dressing ingredients
  • In a large bowl ( allow for room to toss) mix all the vegetables
  • Pour on the vegetables as much dressing as you like - some people like a milder slaw and some like it strong and intensely flavored.
  • Mix in the almonds right before serving for more crunch.