As you know, I LOVE Asian food. In fact, I could probably eat Asian food every day and be perfectly happy. Since becoming plant-based, I've learned the importance of eating raw vegetables throughout the week for better health and weight loss. For that reason, I think we should all pledge to eat salad at least 3 days a week, and Asian coleslaw is where I am beginning.
Coleslaw, although different in many cultures, is shredded cabbage with a variety of other shredded vegetables. Despite its diversity in terms of ingredients, Asian coleslaw is a great entree or side dish.
WHAT TYPE OF CABBAGE DO I USE FOR ASIAN COLESLAW?
For example, there are 4 different types of cabbage commonly found in the grocery store.
Green cabbage, for instance, is the most commonly used cabbage for salads and stir-fries. I actually use it in my Grilled Asian Sesame Tofu with Vegetable Slaw recipe.
Savory cabbage, however, is more dense with ridged leaves. Often, I use it with a combination of lettuces in salads, which adds to the texture.
Napa cabbage, similar to bib lettuce, also is denser and has ridged leaves. Bitter and peppery in taste, however, this cabbage is generally used to make kimchi.
Purple cabbage, on the other hand, is similar to white cabbage, but it is a vibrant magenta color. Also perfect for salads, I have chosen this type of cabbage simply because of its beauty.
WHAT ARE THE BENEFITS OF EATING CABBAGE?
According to Healthline, cabbage has 9 Health benefits:
- Cabbage is packed with nutrients
- Helps reduce inflammation
- Helps improve digestion
- Packed with vitamin C
- Lowers blood pressure
- Contributes to good heart health
- Helps lower cholesterol
- Excellent source of vitamin K
- And is easy to add to any diet
In fact, just 1 cup (89 grams) of raw green cabbage contains:
- Calories: 22
- Protein: 1 gram
- Fiber: 2 grams
- Vitamin K: 85% of the RDI
- Vitamin C: 54% of the RDI
- Folate: 10% of the RDI
- Manganese: 7% of the RDI
- Vitamin B6: 6% of the RDI
- Calcium: 4% of the RDI
- Potassium: 4% of the RDI
- Magnesium: 3% of the RDI
In other words, eating cabbage and other cruciferous vegetables is good for our overall health and well-being.
WHAT OTHER VEGGIES ARE IN ASIAN COLESLAW?
For this Asian coleslaw, one of my new goals is to include different colors of the rainbow. Not only does this add to the aesthetics of the salad, but it also makes for a healthier salad.
Since coleslaw is supposed to be shredded, I shredded:
- Red bell pepper
- Red Onion
Then, I also added:
- Green onions
- Fresh mandarin orange segments or clementines will work as well
Other possible additions to the Asian Cole Slaw:
- Sesame seeds
- Bok choy
- Bean sprouts
- Peanuts or cashews
- Lemongrass Tofu Recipe
Or, try some Tofu Satay instead. Regardless of if you eat the coleslaw plain or add a little tofu love, you will love this Asian coleslaw recipe.
ASIAN DRESSING FOR ASIAN COLESLAW RECIPE
The beauty of any coleslaw recipe made with cabbage is it can be dressed prior to serving and doesn't wilt.
So, any dressing you select will keep your greens fresh. The Asian dressing, for this particular Asian coleslaw recipe, is easy to make.
Subsequently, with very few ingredients, you can make a great marinade and dressing. All you need is a high-speed blender and common ingredients in your pantry:
- Peanut Butter or Almond Butter (or nut butter of choice)
- Lime Juice
- Rice vinegar
- Low Sodium Soy Sauce or Tamari
- Pure Maple Syrup or agave nectar
- Fresh Ginger Root
- Red Pepper Flakes
IF YOU WANT TO ADD MORE HEALTHY, SALAD INTO YOUR DIET, HERE ARE SOME IDEAS:
- Mediterranean Couscous Salad
- Vegan Quinoa Salad
- Mediterranean Salad
- Skinny Vegan Rainbow Salad
- Quinoa Greek Salad with OMG Oil-Free Dressing
- Broccoli Curry Crunch Salad
- Fattoush Salad
- Kale Harvest Salad with Skinny Roasted Pumpkin Vinaigrette
- Skinny Vegan Caesar Salad
- The Skinny Good Earth Kale Salad
- Skinny Buffalo Cauliflower Salad with Cashew Ranch Dressing
- Grilled Vegetable Salad
- Kale and Quinoa Southwestern Salad with Cumin Citrus Dressing
- 1 zucchini julienned
- 1 yellow summer squash julienned
- ½ red onion julienned
- ½ large purple cabbage shredded
- 2 large carrots shredded or julienned
- 1 red bell pepper julienned
- 4 fresh mandarin oranges, or clementines peeled, sectioned, and cut into bite-sized pieces
- 1 bunch green onions sliced
Asian Slaw Dressing
- ¼ cup homemade peanut butter almond butter, or peanut butter of choice
- 2 Tablespoons lime juice
- 1 Tablespoon rice vinegar
- 2 tablespoons low-sodium soy sauce or Tamari
- 2 tablespoons pure maple syrup
- 2 teaspoons grated fresh ginger root
- 1 teaspoon red pepper flakes optional
- ⅛ cup water
- ASIAN SALAD
- Shred, julienne, or cut all vegetables
- Peel, slice and cut mandarin oranges
- Add to a large bowl
- ASIAN DRESSING
- Combine all ingredients in a high-speed blender
- Blend on high until smooth
- Drizzle or our over Asian coleslaw
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂