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 at all costs. 😎
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. Now days cabbage is a staple aboard our boat. I love making a variety of cabbage salads because they are so EASY to make. This colorful Rainbow Asian Slaw is perfect for summer, brightening up any plate and helping you to 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 benefits like cancer-fighting phytonutrients, tons of vitamins and minerals, and powerful anti-oxidants. Cabbage is also super anti-inflammatory, and supports the digestive tract by helping to regulate gut bacteria. So eat up!
Rainbow Asian Slaw
1 Cup Shredded green cabbage
1 Cup Shredded red cabbage
2 carrots, julienned
2 stalks celery, julienned
1/4 cup Cilantro, chopped
1/4 cup Sliced Almonds
1/4 cup Dry Roasted Cashews
2 TBSP Sesame seeds (raw or toasted)
2 TBSP Brags Amino Acids (or GF Tamari)
1 TBSP + 1 tsp Sesame Oil
3 TBSP Rice Wine Vinegar
2 TBSP Avocado Oil
1 TBSP fresh ginger, shredded
1 tsp Turmeric
1 TBSP Brags Nutritional Yeast
1 tsp black pepper, coarse ground
Shred the cabbage, julienne the carrots and celery (check out this 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. Enjoy!
Please leave a message to let me know how you enjoyed this Rainbow Asian Slaw, or any yummy additions you made to it.