Cole Slaws, Spicy & Sweet

Since our week of raw, we’ve been trying to incorporate something raw into almost every dinner.  While we love standard lettuce salads, we need a bit of a break from them.  We also  love the middle eastern cabbage salad we’ve been eating with our raw falafel.  I was hesitating to make a standard American cole slaw because Mark abhors all “picnic food” (potato salad, pasta salad, baked beans, cole slaw, etc.) while I love all of that stuff.  I think his loathing of mayonnaise and vinegary foods is at the heart of it.  I thought I could win him over with an Asian cole slaw.  It worked with great success in two similar incarnations, both of which we’re sharing with you here today.

First up:

Tangy, Sweet Asian Cole Slaw (pictured above)

  • 1/2 cup chopped green cabbage
  • 1/2 cup chopped purple cabbage
  • 1/8 cup diced green onion
  • 1/8 cup almond slivers
  • 1/2 cup sugar snap peas, cut into skinny strips
  • 1 small apple, cut into long, skinny pieces
  • 1 large carrot, grated

Dressing:

  • 1 heaping tsp dijon mustard
  • 1 tbsp Braggs liquid aminos (or Tamari, Shoyu, etc.)
  • 1 tbsp toasted sesame oil
  • 1 tbsp orange juice

If you like a wetter slaw, simply double the dressing ingredients for the above amount of veggies.

Whisk dressing ingredients together in a measuring cup.  Co-mingle the dressing with the salad fixins.  Chill and serve.

Next up:

Spicy Asian Cole Slaw (pictured above)

  • 1 cup chopped green cabbage
  • 1/2 cup sugar snap peas, cut into skinny strips
  • 1/8 cup red bell pepper, cut into skinny strips
  • 1 large carrot, grated
  • 1/8 cup almond slivers

Dressing:

  • 1 tbsp Braggs liquid aminos (or Tamari, Shoyu, etc.)
  • 1 tbsp toasted sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp – 1tbsp red chili paste (depending on your love of the spice)

Once again, this time with feeling:

If you like a wetter slaw, simply double the dressing ingredients for the above amount of veggies.

Whisk dressing ingredients together in a measuring cup.  Co-mingle the dressing with the salad fixins.  Chill and serve.

These would both be great sides to some upcoming summer grilling: black bean burgers, chickpea burgers, seitan brats, marinated tofu, etc.  Enjoy!

4 comments ↓

#1 FoodFeud on 04.21.11 at 9:09 pm

Both of these sound really delicious. I love raw cabbage, and basically any “slaw,” which is funny because they can be so different.

#2 Ryan on 04.22.11 at 11:22 pm

You should try the Brussels sprout slaw I made a while back. On sunday I made a batch and used red onion in lieu of shallots and added a bit of balsamic vinegar. My aversion to all things vinegar did not stop me from enjoying it. You can also dice up a jalapeño and toss it in for fun.

Here’s a link: http://imjustdoingthisthing.com/?p=856

#3 Penny @ Coffee Maker Reviews on 04.26.11 at 5:25 pm

I love coleslaw and must give this one a try! My godson just loves anything Asian so he is licking his chops now that I showed the recipe to him!

#4 Happy Go Lucky Vegan on 04.26.11 at 11:08 pm

The colors look great in your pictures. I’m eager to try the spicy version – I love that it’s simple and natural. Yum.

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