After concocting this ridonculously easy slaw, I meal prepped a batch to last me a week for about three weeks straight. It's rullllll good, y'all. Crunchy, creamy, peanut-y but not over-dressed. Does anyone else want to gag when ordering slaw at some restaurant and in turn getting a sloppy bowl of shredded mucous? Like dudes...chill it with the mayo proportions. We get it...we're in the South. But just because I'm in the South doesn't mean I have to pull my teeth to be semi toothless, wear overalls and procreate with my cousins...certainly doesn't mean I need to eat half a pound of mayonnaise per tablespoon of shredded cabbage. Gross. Just gross.
Moving on from the highly digressed and inappropriate discussion regarding toothless rednecks and incest...let's talk about some good slaw. This particular dish...isn't southern at all...which makes my rant above completely unnecessary. This Asian style slaw doesn't use any mayo, which makes it deliciously light - not to worry though, still plenty of flavor to boot! My favorite pairing of this slaw is with a sa-weeeett asian pulled pork recipe I've developed (patience, my friends, I shall post that one in due time)...together, this duo is unstoppable. I feel like it could fight crime or something.
- 1 small head of green cabbage, shredded (see note below about how to shred)
- 1 small head of red cabbage, shredded (see note below about how to shred)
- 2 big carrots, shredded or julienned
- 4 green onions, diced
- 1/2 cup cilantro, chopped
- 1/3 cup coconut aminos
- 1/4 cup apple cider vinegar
- 3 tbsp sesame oil
- 3 cloves garlic minced OR 2 tsp garlic powder
- 3-4 tbsp almond butter (depending on how "peanut-y" you want it)
- 1/2 tbsp crushed red pepper flakes
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- Chopped cashews or toasted almond slivers to garnish
**Note: to shred the cabbage, I think the best way to do it is with a knife by hand. Cut off the stem at the bottom of the cabbage head. Slice the head in half (top to bottom) and then quarter it. From there, lay the quarters on their round side (so the wedge it facing upward) and slice thinly across with a sharp knife. Once you've sliced it all up, gather all the shreds and coarsely chop through them one more time.
- Add shredded cabbage, carrots, cilantro and green onions to a large mixing bowl.
- In a smaller mixing bowl, combine remaining ingredients (coconut aminos, apple cider vinegar, sesame oil, garlic, almond butter, crushed red pepper, ginger and salt). Whisk to combine. Taste and see if you need to add any more almond butter or coconut aminos.
- Pour the sauce over the cabbage mixture and toss to coat.
- Place the bowl in the fridge for at least one hour prior to serving. This allows the flavors to set.
- When ready to serve, add chopped cashews or almond slices to garnish.