Rainbow Asian Slaw

Asian Cabbage Slaw

If you’ve been following my blog for a while you may know that I’m a recent cabbage convert. Growing up it was usually served as coleslaw slathered with that goopy white stuff—instead of in a pretty Rainbow Asian Slaw! Turns out I was allergic to eggs and my body intuitively KNEW to avoid mayonnaise.

Once I had cabbage (and even Brussels sprouts!) served in a few super-delicious ways like this Rainbow Asian Slaw, I jumped in with both feet. Nowadays, cabbage is a staple aboard our boat. I love making a variety of cabbage salads. They are so EASY to make and super-healthy too. This colorful Rainbow Asian Slaw is the perfect lunch or side dish anytime you want to brightening up your plate. And it’s a great dish to help you eat a rainbow of fresh foods every day.

Plus the health benefits of cabbage (all types, red, green, Napa, even Brussels sprouts) are numerous. Cabbage is packed full of nutritional goodness like cancer-fighting phytonutrients. Cabbage is also full of vitamins and minerals. And it is a powerhouse when it comes to anti-oxidants. Cabbage is super anti-inflammatory too. And it supports the digestive tract by helping to regulate gut bacteria. So I hope you’ll try out this colorful Rainbow Asian Slaw recipe. I think you’ll love it as much as i do!

Rainbow Asian Slaw

This colorful Rainbow Asian Slaw is perfect summer or winter, brightening up any plate and helping you to eat a rainbow of fresh foods every day.
Prep Time 20 minutes
Servings 4


Asian Slaw

  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 2 carrots, julienned
  • 2 celery stalks julienned
  • 1/4 cup cilantro, chopped
  • 1/4 cup almonds, sliced
  • 1/4 cup cashews, dry roasted, salted
  • 2 TBSP sesame seeds, (raw or toasted)

Asian Dressing

  • 1 TBSP Brags Amino Acids (or GF Tamari)
  • 4 tsp sesame oil
  • 3 TBSP rice wine vinegar
  • 2 TBSP avocado oil
  • 1 TBSP fresh ginger, grated
  • 1 tsp turmeric, ground
  • 1 TBSP nutritional yeast, powdered
  • 1 tsp black pepper, coarse ground
  • 1 TBSP peanut butter, almond butter, or tahini optional


  • Shred the cabbage, julienne the carrots and celery (try OXO Good Grips Julienne Peeler), and chop the cilantro.  
  • Add sliced almonds, cashews, and sesame seeds and toss well.
  • Whisk together dressing ingredients and dress the salad, tossing well to evenly coat everything. 
  • Let sit for 20-30 minutes to let flavors mix.
  • Serve and enjoy. Buen provecho!

Please share this recipe with your friends and family who are looking for a colorful, delicious side dish or salad. And leave a message to let us know how you enjoyed this Rainbow Asian Slaw or any yummy additions you made to it.

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