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Ginger Asian Coleslaw

This Vegan Crunchy Ginger Asian Slaw has a super tangy taste, and is combined with fresh ginger, lime and cilantro. Perfect for a side dish or topping for burgers, tacos, wraps, etc.

Ginger Asian Slaw
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 minsDifficultyBeginnerYields1 Serving
 1 tbsp Olive Oil
 1 tbsp Maple Syrup
 1 tsp Sesame Oil
 1 tbsp Apple Cider Vinegar
 2 tbsp Tamari
 1 tbsp Rice Wine Vinegar
 2 tbsp Almond Butter
 2.50 inch piece of ginger, grated
 1 clove of garlic, minced
 0.25 tsp cayenne pepper
 Zest and juice of one medium lime (about 2-3 tbsps lime juice)
 Sea salt and pepper to taste
1

Put all of the dressing ingredients into a small blender cup and blend until smooth.

2

Put the sliced cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mix and toss to combine.

3

Put the coleslaw in the fridge for at least 1 hour to let the flavours meld. Serve chilled.

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Recipe Credit Source: https://www.staceyhomemaker.com/ginger-asian-coleslaw/

Ingredients

 1 tbsp Olive Oil
 1 tbsp Maple Syrup
 1 tsp Sesame Oil
 1 tbsp Apple Cider Vinegar
 2 tbsp Tamari
 1 tbsp Rice Wine Vinegar
 2 tbsp Almond Butter
 2.50 inch piece of ginger, grated
 1 clove of garlic, minced
 0.25 tsp cayenne pepper
 Zest and juice of one medium lime (about 2-3 tbsps lime juice)
 Sea salt and pepper to taste

Directions

1

Put all of the dressing ingredients into a small blender cup and blend until smooth.

2

Put the sliced cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mix and toss to combine.

3

Put the coleslaw in the fridge for at least 1 hour to let the flavours meld. Serve chilled.

Ginger Asian Coleslaw

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