Name: Asian Cabbage Slaw with Basil Ginger Dressing at Home
Prep time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 3 tablespoons extra light olive oil; 2 tablespoons lime juice (or 1 large lime); 1 tablespoon coconut aminos (or low-sodium tamari); 1 teaspoon honey; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon fish sauce; 1 teaspoon freshly grated ginger root; 1/2 teaspoon grated fresh garlic; 2 tablespoon sliced fresh basil - plus more for serving; kosher salt (to taste); 1/2 small green cabbage (sliced thin (about 2 cups)); 1/2 small purple cabbage (sliced thin (about 2 cups)); 1 medium head of romaine (about 1 generous cup chopped baby spinach); 1 cup matchstick carrots; 3/4 cup thinly sliced red bell pepper; 1 jalapeño (seeded and finely diced); 1 bunch green onions (sliced thin); 1/4 cup cilantro (coarsely chopped - plus more for serving); 1/3 cup peanuts (coarsely chopped); 1 tablespoon black sesame seeds (for garnish)

This is what I call summer in a bowl.

You guys I’m so excited about this slaw because is loaded-to-the-max with veggies and is pretty darn healthy. This slaw is crunchy, savory and it’s one of those slaws that can be transformed from side dish to main dish with the addition of some protein.

I made this dish for a few of my girlfriends last weekend when Pat was up north wild turkey hunting. And you know what they say; “when the guy is away, the girl will invite her girlfriends over for dinner and wine”.

Or something like that.

To cook this Asian Cabbage Salad Set out:

ginger basil dressing
green cabbage
purple cabbage
romaine lettuce or baby spinach
red bell pepper
matchstick carrots
jalapeño
green onions
cilantro
chopped peanuts
black sesame seeds

To Make the Ginger Basil Dressing Set out:

extra light olive oil
lime juice
coconut aminos or low-sodium tamari
honey
fish sauce
toasted sesame oil
ginger
garlic
fresh basil
kosher salt

First, start by making the dressing. In a glass jar (or any container with a tight fitting lid) measure and add 3 tablespoons extra light olive oil, juice of 1 large lime (about 2 tablespoons), 1 tablespoon of coconut aminos (or use low-sodium tamari or low sodium soy sauce). Next add in 1 teaspoon honey, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon fish sauce, 1 teaspoon grated fresh ginger root and 1/2 teaspoon grated garlic. Lastly, add in 2 tablespoons thinly sliced basil and season with kosher salt to taste.

Secure the lid and give it a good shake. Set it off to the side and move on to the slaw.

In a large mixing bowl add; 2 cups each sliced green and purple cabbage (about 1/2 a small head each), 1 medium head romaine (thinly sliced) or sub with 1 generous cup of thinly sliced baby spinach, 1 cup matchstick carrots, 3/4 cup thinly sliced red bell pepper, 1 bunch of sliced green onions, 1 jalapeño minced (seeded for less heat).

To that add 1/4 cup cilantro (roughly chopped) and 1/3 cup coarsely chopped unsalted peanuts.

Pour in the ginger basil dressing.

Toss well to combine.

Finally, serve with extra basil, cilantro, chopped peanuts and black sesame seeds.

I could genuinely make a meal out of this healthy Asian cabbage slaw. It’s packed full of nutritious goodness and makes putting down a slab of that cheesecake completely worth it.