Asian Coleslaw Salad – Crunchy & Easy! (Edit recipe)

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This Whole30 and paleo Asian coleslaw is a delicious and refreshing side dish to any meal that’s packed with all the healthy veggies. You'll love the crunchy addition of toasted cashews as well!

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PREP TIME

10 minutes

COOK TIME

3 minutes

INGREDIENTS

Serves: 8

Ingredients

1 cup Raw Cashews
1 head Cabbage
1 whole Red Bell Pepper, thinly sliced
1 whole Carrots, shredded or grated
1 whole Onion, small, thinly sliced
2 pieces Green Onion (Scallion)
1 Tbsp Sesame Seeds
1 pinch Sea Salt, to taste

Dressing

2 clove Garlic, minced
1 pieces Ginger Root, about 1/2 inch, minced
0.25 cup Rice Vinegar, or apple cider vinegar
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Toasted Sesame Oil
2 Tbsp Coconut Aminos
1 Tbsp Fish Sauce
0.25 tsp Ground Fresh Black Peppercorns

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a skillet over medium heat.
Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.
Remove from heat and let the cashews cool, then chop roughly into smaller pieces.
Quarter the cabbage. Remove the core and thinly slice each quarter crosswise.
Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.
Whisk together all the ingredients for the dressing.
Pour over the vegetables and mix together well until everything is coated in the dressing. Make sure to squeeze the cabbage a bit to wilt while mixing.
Taste and add salt, if needed.
Sprinkle with sesame seeds right before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	169
Fat:	14 g
Carbohydrates:	7 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	365 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.