Description
This Tangy Ginger-Almond Asian Slaw is a vibrant, crunchy, and nutritious dish made with fresh vegetables and a creamy almond-based dressing. It’s quick to prepare using a food processor, making it perfect for meal prep, side dishes, or a healthy lunch. Naturally vegan and gluten-free, it can be customized for various dietary preferences.
Ingredients
For the Dressing:
- 1 cup roasted almonds (or almond butter)
- 2 tbsp soy sauce (or tamari/coconut aminos)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1-inch fresh ginger, peeled (or ½ tsp ground ginger)
- 1 tsp sriracha (optional)
- Water (to adjust consistency)
For the Slaw:
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 scallions, chopped
- Optional: sesame seeds, cilantro, or chopped peanuts
Instructions
- Make the Dressing: Blend roasted almonds, soy sauce, sesame oil, rice vinegar, honey, ginger, and sriracha in a food processor until smooth. Add water as needed.
- Shred the Vegetables: Use a food processor or knife to shred cabbages, carrots, and bell pepper. Place in a large bowl with scallions.
- Combine the Slaw: Pour the dressing over the shredded vegetables and toss well.
- Serve & Enjoy: Let it chill for 15-20 minutes for flavors to meld. Garnish with sesame seeds, cilantro, or peanuts.
- Prep Time: ~15 minutes
- Cook Time: No cooking required
- Category: lunch
- Method: Food Processor
- Cuisine: Asian-Inspired
Nutrition
- Calories: ~150
- Fat: 10g (healthy fats from almonds & sesame oil)
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g