The Best Asian-fusion Cole Slaw

This really is the very best cole slaw ever. And I don’t make that claim lightly. It’s part veggie combo and part dressing. We make it often and devour it every single time. We even use the dressing for kale salads if we want to mix it up.

As with all our recipes and advice in and out of the garden, take this as a fluid recipe. This is what we have come to enjoy as a dependable recipe. We frequently swap ingredients for what’s on hand, and that indelibly changes the flavor profile of the slaw.

Same dressing, different veggies. This is the slaw dressing with massaged kale in place of cabbage. It really is that versatile and delicious.

The essential vegetables for this dressing to shine are green cabbage, carrots, and a ripe bell peppers. All the other ingredients are bonuses, adding flavor, heat, and texture. I’ve made this with only green and red cabbage and it was not my favorite; the carrot and pepper balance it out in the best way.

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Yield: 8 servings

The Best Asian Fusion Cole Slaw

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The essential vegetables for this dish to shine are green cabbage, carrots, and a ripe bell pepper. All the other ingredients are bonuses, adding flavor, heat, and texture. I’ve made this with only green and red cabbage and it was not my favorite; the carrot and pepper balance it out in the best way.

Ingredients

• 1 head savoy or green cabbage, shredded (about 3 lbs)
• 1/4- 1/2 head red cabbage, shredded
• 1 ripe bell pepper, julienned
• 1 hot pepper of your choice (optional)
• 3 or more carrots, shredded
• a bunch of cilantro, for garnish

Dressing

• 1/2 cup organic vegetable oil (a neutral oil like canola, safflower, or avocado)
• 1/2 cup rice vinegar
• 3-4 tablespoons peanut butter (or other nut or seed butter)
• 1 tablespoon sesame oil
• 3 tablespoons tamari
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1-2 teaspoons sriracha
• 2 cloves garlic, minced
• 2-3 T freshly minced ginger root

Instructions

1. Prepare the dressing by placing all ingredients in a Vitamix or tall container for an immersion blender. Set aside dressing.
2. Thinly chop cabbage into 1/2” strips. Alternatively, we use a food processor with the 4mm slicing blade to make preparing the cabbage a breeze. I chop the cabbage into quarters or smaller to fit into the processor and have a large bowl ready to transfer the shredded cabbage into as I work.
3. After I add all the shredded cabbage, I shred the carrots by hand and julienne the bell pepper. If I have it on-hand, I will also shred a watermelon radish for a lovely pop of pink and hit of pungency. Cilantro is another nice-to-have but I will make this recipe often without cilantro.
4. Dress the vegetables and toss well. Let marinate for an hour or two before serving. It’s best eaten within 24 hours of making. We make a large batch and eat it for supper and then for lunch for the following few days.

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