Crunchy Asian Slaw

This Crunchy Asian Slaw is like a salad meets a slaw meets a rainbow. I love this recipe because it’s so versatile, healthy, and is super flavorful and colorful. 

Speaking of super, this recipe has some super healthy ingredients, packed with vitamins and nutrients. You’ll get a dose of vitamin C not just from the orange, but from the red cabbage and broccoli.

And the sesame seeds aren’t just for garnish ~ they have protein, healthy fats, vitamins and antioxidants. Same for those almonds!

The recipe calls for shredded raw red cabbage, carrot, broccoli and watermelon radish. All of which can be hand-shredded on this OXO mandolin.

Ingredients prepped and ready to assemble

However, to save time you can buy pre-shredded slaw such as broccoli slaw, shredded cabbage, and shredded carrots. That said, I do recommend shredding fresh, as this will yield the best results.

If you prefer, you can sub savoy or napa or green cabbage for the red. Or do a combo of cabbages. If you cannot find watermelon radish (usually available at Whole Foods) you can sub daikon radish, red radish, or even jicama for a sweet crunch.

I like to add cilantro for a pop of green and herby-ness, but feel free to omit if you are not a fan of this polarizing herb.

Once put together, I topped the slaw with toasted almonds and sesame seeds, but other seeds and nuts could easily be swapped in. Hemp seeds and/or sunflower seeds would go great, and you can try cashews or peanuts in place of almonds.

Watermelon radish, named so because of the bright pink interior

Making the dressing is a cinch and it’s oil-free, for those of you avoiding oil. You can use traditional soy-based mellow white miso or chickpea miso if you avoid soy. I like the brand Miso Master.

I add fresh squeezed orange juice and some of the orange zest to the dressing to brighten the flavors. And fresh ginger adds another layer of bright (and Asian) flavor.

TIP: adding a splash of citrus or even a little grated or minced citrus zest to any recipe, savory or sweet, will instantly add that zing that makes you say “what is that flavor!?”

This Microplane zester is my favorite tool for zesting citrus and more in the kitchen.

Crunchy Asian Slaw, ready to dig in!

Like I said, this recipe is great as a side dish or as a main course. It would go great as a side to grilled seafood or chicken (if you eat either). And as a main course you can top with roasted tofu or your favorite protein, or serve over soba noodles. This is my favorite gluten-free soba noodle, which is available at most health food stores.

If you want to bump up the protein factor you can add edamame or those crunchy sprouts found in the refrigerated section of the produce section (the sprouted lentil and azuki bean mix).

When you assemble the slaw massage some of the dressing into the salad, then top with cilantro, nuts and seeds. Best to add those last so they retain their crunch factor.

Chopsticks optional, but these blue ones I found are a favorite!

Recipe below and be sure to comment or tag me on Instagram if you try it out!

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Print Recipe

Crunchy Asian Slaw

Colorful slaw with raw red cabbage, broccoli, carrots, radish and an orange miso dressing, topped with toasted almonds and sesame seeds

Course

Lunch, Salad, Sides

Cuisine

Asian

Keyword

dairy free, gluten free, healthy, salads, vegan, vegetables

Servings

Ingredients

Salad

• 1 cup shredded red cabbage
• 1 cup coarsely shredded carrots
• 1 cup watermelon radish cut julienne
• 1 cup broccoli florets thinly sliced
• 1/4 cup fresh cilantro chopped
• 3 tbsp toasted almonds chopped
• 1 tbsp toasted sesame seeds

Dressing

• 2 tbsp mellow white miso or sub chickpea miso for soy-free
• 1 tsp grated fresh ginger or microplaned
• 1 tsp grated orange zest or microplaned
• 2 tbsp hand-squeezed fresh orange juice
• 1 dash crushed red pepper

Course Lunch, Salad, Sides Cuisine Asian Keyword dairy free, gluten free, healthy, salads, vegan, vegetables Servings Ingredients Salad 1 cup shredded red cabbage 1 cup coarsely shredded carrots 1 cup watermelon radish cut julienne 1 cup broccoli florets thinly sliced 1/4 cup fresh cilantro chopped 3 tbsp toasted almonds chopped 1 tbsp toasted sesame seeds Dressing 2 tbsp mellow white miso or sub chickpea miso for soy-free 1 tsp grated fresh ginger or microplaned 1 tsp grated orange zest or microplaned 2 tbsp hand-squeezed fresh orange juice 1 dash crushed red pepper

Instructions

1. in a large bowl combine all of the veggies ~ cabbage through cilantro, reserving almond and sesame seeds for the top
2. in a small bowl make dressing by whisking all ingredients until smooth, taste and add salt only if needed (miso is on the salty side); and you can add a little filtered water or extra OJ if a thinner consistency is desired
3. massage desired amount of dressing into veggies, then dish out slaw and top with nuts and seeds

Recipe Notes

1. can sub napa or savoy cabbage for red cabbage
2. can sub daikon or red radish if you cannot find watermelon radish
3. can sub chickpea miso for soy miso
4. can mix up the nuts and seeds; hemp or sunflower seeds work well, as do cashews or peanuts

 

 

 

Original recipe created by Jerran Boyer
www.healthnutchefs.com