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.
Christina wrote on July 4, 2014
SO looking forward to making this, but please- are the 6ozs chiles dried, fresh, jarred? Are they red or green? Can you recommend a brand or a type of chili, please? Thanks!
Millie wrote on May 30, 2014
I have just found this recipe and I am totally sold out to raw cabbage so this is next on m “must do” list!
Thank you.
Lara wrote on April 26, 2014
Hello, I plan to make this today for my work lunches this week. The only issue, for me, is I have bad GI issues with eating almonds. Is there another nut I could use for the nut butter with similar properties, ie alkalizing protein, less chance of aflatoxins? Thank you for any help.
Susan wrote on April 24, 2014
Hi Susan – I love all your food and this looks delicious. I wonder if you would recommend one hot chili pepper over another for this particular recipe. Thank you so much.
Jennifer wrote on April 4, 2014
Susan- just came across your site, it’s wonderful! Can the raw Hot Garlic Chili Sauce be stored in the fridge for a while?
Jane Sarkar wrote on March 15, 2014
Hi Susan
Many thanks for your inspiration, hard work and willingness to share your creativity. I have followed raw for a long time, but the quality of your information is so useful, and your carefully crafted photos are such a pleasure. They really do bring “sensationality” , inviting the reader right in to the recipes. Absolutely brilliant! I am UK based and going to be experimenting with some of your recipes and progressing through. Thank you so much.
Jane
Dusty wrote on February 25, 2014
Made this salad and was so good I didn’t
Want to stop eating it.Will make this a lot.