Raw Asian Slaw with Red Chili “Peanut” Dressing
We have some of the best Asian grocery stores here. I still can’t get over the amount and variety of interesting and exotic produce that they have available every day. If you have not visited your local store…you simply must!
Yesterday, I found some huge Napa Cabbages. They looked so delicious, I had to take two of them home. Now I am delightfully up to my eyeballs in Napa Cabbage.
Napa Cabbage is actually a Chinese cabbage that originated near Beijing. It is widely used in China, Japan and Korea. It has a delicate flavor, which I love and is great in slaws, salads and fermentations. If you are so inclined, it stir-fries well, too.
Napa cabbage is extremely low in calories, but is packed with antioxidants and fiber. It is high in folate and has good levels of vitamin C and K.
Napa Cabbage is actually a Chinese cabbage that originated near Beijing. It is widely used in China, Japan and Korea. It has a delicate flavor, which I love and is great in slaws, salads and fermentations. If you are so inclined, it stir-fries well, too.
Napa cabbage is extremely low in calories, but is packed with antioxidants and fiber. It is high in folate and has good levels of vitamin C and K.
I threw together one of my favorite dressings, a raw hot red chili “peanut” dressing that is made with raw almond butter instead of peanut butter. In my quest to reduce the use of oils, I actually substituted fresh ground flax and water for the oil. It worked like a charm. You don’t taste the flax but still get the great mouth feel that the oil would have given.
I also supremed (removed the membrane) the oranges in this recipe. You don’t have to do it but sometimes it is a nice touch. The bottom pictures (above) show you how.
I just love hearing from you. Please leave a comment and let me know what you think!!
Asian Slaw with Red Chili "Peanut" Dressing
serves 4
Salad
- 5 cups chopped Napa cabbage
- 1 cup chopped purple cabbage
- 4 carrots, julienne cut (This is my favorite tool for that: peeler, julienne blade
)
- 4 scallions, sliced
- 3 oranges, supremed (or sliced)
- Toss all ingredients in large bowl.
- Pour dressing over cabbage mixture and stir to coat.
Dressing
- 3 tablespoons water
- 2 teaspoons golden flax, freshly ground
- 2 tablespoons raw almond butter
- 2 tablespoons Braggs Liquid Aminos, or low sodium tamari
- 1 tablespoon grade B pure maple syrup
- 2 teaspoons raw apple cider vinegar
- 1 teaspoon garlic chili sauce (see below)
- Combine ground flax and water and let stand until softened.
- Combine flax mixture with all other ingredients. Whisk until smooth.
Raw HOT Chili Garlic Sauce
- 6 fresh hot chilies, chopped
- 3 cloves garlic, chopped
- 1/2 teaspoon Himalayan salt
- 1 1/2 teaspoon coconut crystals (or sweetener of choice)
- 1 1/2 tablespoons raw apple cider vinegar
- Put all ingredients in food processor and pulse until a coarse texture is achieved. Let stand for 30 minutes to meld flavors. This is HOT so use sparingly.
Tanya wrote on September 18, 2013
Hi!
Been so excited to try this!
Just got home– made it. My dressing came out way too thick- I think ’cause of the flax. What would you suggest?
Thanks!
Tanya
Susan wrote on September 19, 2013
You might need to add some water. But, the dressing should be thick. When you mix it into the salad it will thin out. Cheers!
kimmythevegan wrote on September 17, 2013
Wow – what an absolutely gorgeous salad – thank you for sharing with us =)
Debra Rose wrote on September 16, 2013
What a gorgeous slaw – it looks amazing and the sauce with the almond butter sounds delicious – can’t wait to try this! Thanks for the recipe.
Marta@What should I eat for breakfast today wrote on September 15, 2013
Sounds like a good combination.
Deidre wrote on September 15, 2013
Is there something you could substitute for the chili sauce? I’m a sissy when it comes to spicy 😉
Susan wrote on September 15, 2013
Just leave it out, then. 🙂
Laura wrote on September 15, 2013
This reminds me of a not-vegan salad I used to eat when I was a kid! I can’t wait to try it (and it’ll make me feel better instead of worse)!
Margarita wrote on September 14, 2013
This looks wonderful for our hot summers here in Tucson. What hot chiles did you use? I’m so excited because I ordered that mandolin that you recommend and it was just delivered! So love all your recipes!
Susan wrote on September 15, 2013
I used red jalapeño peppers. 🙂
Gabi B. wrote on September 14, 2013
I just tried this… So good!! Thank you 😀
Karen Faivre wrote on September 14, 2013
What a beautiful salad. I also love salad dressings without oil. This is definitely going on my to-make list!