There is something about a good asian salad that is so satisfying. Creamy, spicy, crunchy, a little bit sweet, a little bit tangy, it can tick every box. Personally I prefer the healthier asian slaw to the noodle version as cabbage acts as the perfect base to soak up the dressing. This salad makes for a  great side dish, or topped with prawns or chicken is substantial enough to eat as a main. The dressing is incredibly good, I recommend making it as far in advance as possible to let the flavours blend and try not to dress the salad until right before serving to ensure the veggies keep their crunchiness. The best part; this recipe is packed with a variety of vegetables so you won’t feel guilty going back for seconds….and thirds.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Asian Cabbage Salad

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Prep Time 20 mins
Total Time 20 mins
Course Dairy Free, Grain/Gluten Free, Paleo, Raw, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings 2

Ingredients
  

  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 3 carrots
  • 3 cups shredded cabbage
  • 1/3 cup chopped scallions
  • 2 tbsp sesame oil
  • 3 tbsp peanut butter sub cashew butter if Paleo
  • juice from 1 lime
  • 1 1/2 tbsp Coconut Aminos or Tamari
  • 1 tbsp honey (sub for Orange juice to make Whole30)
  • 1/2 tbsp fresh ginger
  • handful of cilantro or coriander for those of you in the UK
  • 1/2 cup of prawns optional

Instructions
 

  • In a small bowl whisk together sesame oil, peanut butter (or cashew butter), lime juice, coconut amines or tamari, honey (or other sweetener) and ginger. Set aside
  • If you are able to find shredded cabbage at the grocery store then I recommend buying that for ease. Otherwise to get the coleslaw into very thin strips I cut it in half and then use a cheese slicer to shred it.
  • Cut the carrots and peppers into very thin long strips, the thinner the better.
  • In a bowl mix together all of the vegetables, including the chopped scallions
  • Right before serving cook the prawns in a pan on medium high heat with a splash of sesame oil and lime juice.
  • While the prawns are cooking, pour the dressing over the salad and toss. To serve, top the salad with a few cilantro leaves and 3-4 prawns. Enjoy!