Tag Archives: cabbage

Name: Paleo Asian Coleslaw
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 8 servings
Ingredients: 1 cup raw cashews; 1 medium head of cabbage; 1 red bell pepper (thinly sliced); 1 carrot (shredded or grated); 1 small onion (thinly sliced); 2 green onions (chopped); 1 tbsp toasted sesame seeds; 2 garlic cloves (minced); 1/2 inch fresh ginger (minced); 1/4 cup apple cider vinegar; 2 tbsp toasted sesame oil; 2 tbsp extra virgin olive oil; 2 tbsp coconut aminos; 2 tbsp fish sauce; 1 tsp sea salt; Optional: 1/4 tsp coconut sugar (omit if on a sugar detox or keto); 1/2 tsp ground black pepper

Paleo Asian Coleslaw

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that’s packed with all the healthy veggies. You’ll love the crunchy addition of toasted cashews as well!

I’m a huge coleslaw lover. Not only is it deliciously crunchy, refreshing, and perfect as a side to any meal, it’s one of those dishes that actually taste better on the 2nd or 3rd day so it’s great for making a giant batch of to eat throughout the week, especially when you are busy. Recently, I put a spin on my classic coleslaw recipe by using Asian flavors and ingredients, and I’m kinda obsessed with the result. This Paleo Asian Coleslaw turned out so fabulous that I know it’ll be on a weekly rotation in our house.

Paleo Asian Coleslaw Recipe

The textures and colors are so bold and vibrant with various vegetables, crunchy toasted cashews, and flavor packed dressing made with coconut aminos, fish sauce, sesame oil garlic, and ginger. This coleslaw, of course, is served as a side, but I’m not joking when I say that I’ve been eating 2-3 servings of this on its own in one sitting with a small portion of protein because it’s so dang delicious.

Best of all, this Paleo Asian Coleslaw comes together so quickly and easily that the hardest part is slicing the vegetables and toasting the cashews. The rest is just tossing everything together and letting the flavors combine and meld. It’s a delicious way to get in a ton of healthy nutrients in your meal with minimal effort!

#AsianSaladFeast Party

This recipe is coming to you as part of the #AsianSaladFeast link party to celebrate the first day of Spring, hosted by JinJoo of Kimchimari. There are around 15 of us participating, each sharing an Asian salad recipe that’s delicious, unique, and fun.

Here are the other bloggers’ creations who are taking part in this celebration:

Wok & Skillet’s Thai Larb Salad
Brunch-n-Bites’s Gado Gado Salad
Nut Free Wok’s Vietnamese Chicken and Rice Vermicelli Salad
What To Cook Today’s Urap (Salad with Spiced Grated Coconut Topping)
Healthy World Cuisine’s Authentic Thai Fish Salad
A Taste of Joy and Love’s Thai Seafood Salad (Yum Talay)
Kimchimari’s Tofu Salad with Iceberg Lettuce and Sweet Corn
Grits & Chopsticks’ Crunchy Thai Eggplant Salad
The Sasha Diaries’ Springtime Sushi Bowl
Love Is In My Tummy’s Burmese Gin Thoke (Ginger Salad)
Chopstick Chronicles’ Shabu Shabu Cold Noodle Salad
V for Veggy’s Japanese Potato Salad
Daily Cooking Quest’s Broccolini Sesame Dressing

Paleo Asian Coleslaw

Course: Salad

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Servings: 8 servings

Calories: 204 kcal

Author: Jean Choi

This Whole30 and Paleo Asian Coleslaw is a delicious and refreshing side dish to any meal that's packed with all the healthy veggies. You'll love the crunchy addition of toasted cashews as well!

Ingredients

1 cup raw cashews
1 medium head of cabbage
1 red bell pepper thinly sliced
1 carrot shredded or grated
1 small onion thinly sliced
2 green onions chopped
1 tbsp toasted sesame seeds

Dressing

2 garlic cloves minced
1/2 inch fresh ginger minced
1/4 cup apple cider vinegar
2 tbsp toasted sesame oil
2 tbsp extra virgin olive oil
2 tbsp coconut aminos
2 tbsp fish sauce
1 tsp sea salt
Optional: 1/4 tsp coconut sugar omit if on a sugar detox or keto
1/2 tsp ground black pepper

Instructions

Heat a skillet over medium heat.
Add the cashews to the skillet and toast stirring for 2-3 minutes until they are golden brown and fragrant.
Remove from heat and let the cashews cool, then chop roughly into smaller pieces.
Quarter the cabbage. Remove the core and thinly slice each quarter crosswise.
Combine cabbage, bell pepper, carrot, onion, green onions, and cashews in a large mixing bowl.
Whisk together all the ingredients for the dressing.
Pour over the vegetables and mix together well until everything is coated in the dressing.
Let the coleslaw sit for 10 minutes or more in the refrigerator. The flavors will build more the longer it sits.
Sprinkle with sesame seeds right before serving.

Nutrition Facts

Paleo Asian Coleslaw

Amount Per Serving (1 serving)

Calories 204 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 2g 10%

Sodium 758mg 32%

Potassium 375mg 11%

Total Carbohydrates 15g 5%

Dietary Fiber 4g 16%

Sugars 5g

Protein 5g 10%

Vitamin A 28.3%

Vitamin C 53.3%

Calcium 7.3%

Iron 10.6%

* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

14 reply

Slow Cooker Paleo Wonton Meatball Stew

Cozy up with this Slow Cooker Paleo Wonton Meatball Stew. It’s so comforting and flavorful with all the Asian flavors mixed in!

Isn’t it crazy how your standards change depending on what you get used to? Winter is finally here in Southern California which means that the low is in the 40s and the high is in the 60s. And guys? I’ve been freezing. I’ve lived in NYC for 10 plus years and grew up in New Jersey before that, and I can’t handle this cold that’s not even cold to most people in the country. Help, I’m weak. I guess that’s why I moved out here.

So, needless to say, it’s been a lot of soups, stews, and comforting meals around here. This Slow Cooker Paleo Wonton Meatball Stew is one of the things that have been warming us up on these chilly nights. It’s a yummy recipe made in the slow cooker and I love how all the flavors meld together during the low and slow cooking process. Best of all, it couldn’t be easier to make with this set-it-and-forget-it method.

The wonton meatballs are made with ground pork, and packed with delicious ingredients like cabbage, mushrooms, green onions, garlic, and ginger. They are cooked with onion, carrots, potatoes, and bok choy in a stew base flavored with coconut aminos (or tamari) and fish sauce. It’s a healthy stew that’s packed with all kinds of veggies and flavors, and it’s great for leftovers as well. I think I may double up the recipe the next time I make it because we only had enough for 2 meals for the two of us and we could have definitely enjoyed it several more times!

I guest posted this Slow Cooker Paleo Wonton Meatball Stew recipe on SoFabFood, so go check it out and let me know what you think!:

CLICK HERE FOR THE RECIPE!

12 reply

Curtido (Salvadoran Spicy Cabbage Slaw) + Giveaway: Latin American Paleo Cooking

This paleo Curtido (Salvadoran Spicy Cabbage Slaw) is refreshing and crunchy, and makes an amazing side dish for almost any meal!

I love me a good, refreshing salad, and this curtido has been my go-to side dish for the past few days. The best thing about this Salvadoran spicy cabbage slaw is that the flavors get better and better the longer it sits, so I’ve been loving the leftovers and it goes great with just about anything.

This curtido is actually one of the many delicious dishes from the Latin American Paleo Cooking, a fabulous new cookbook written by my friend Amanda from The Curious Coconut with her mother-in-law, Milagros Torres. When I finally got my hands on the cookbook, I was delighted by all the beautiful looking recipes (I looooove Latin American cuisine) and bookmarked a bunch of pages to try out right away. All the dishes are authentic, allergen friendly (and mostly AIP!), and you can tell there was so much love and attention that went into the book.

I’ve already tried the Tostones (twice fried green plantains), which were so crispy and dangerously addicting. Other recipes I’m most excited for are:

“Queso” Blanco: Dairy-free cheese sauce… whaaat?
Pastelillos: A type of fried empanadas stuffed with meat
“Rice” Pudding: One of my favorite desserts, made grain-free!
Canoas de Plátanos Maduros: Meat-stuffed ripe plantains, which sounds like a magical combo to me.

So much care went into making each dish authentic as possible and I love that the book caters to so many food allergies.

What you can find inside Latin American Paleo Cooking:

Over 80 traditional recipes made Paleo, with over 90% being AIP or easily adaptable.
All recipes are gluten-free, dairy-free, nut-free; all but 1 are egg-free.
The countries represented include: Puerto Rico, Cuba, Venezuela, Colombia, Peru, Argentina, El Salvador, Dominican Republic, and Brazil, each marked with that country’s flag for easy reference.

Giveaway time!

Now that you’ve heard all about this amazing cookbook, I bet you would love a chance to have access to all the delicious recipes! I’m thrilled to give you a chance to win a free copy of the cookbook. Enter below:

This giveaway will be open for entry until September 1st at 11:59pm PST. The winner will be announced below and will also be contacted by email!

Can’t wait for the giveaway? You can purchase the cookbook HERE.

And to give you a sneak peek of the cookbook, hope you enjoy this curtido recipe!

Curtido (Salvadoran Spicy Cabbage Slaw)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 -6 servings

Author: Jean Choi

Ingredients

1 small head green cabbage, sliced very thinly or grated
4 carrots, grated
1 medium onion, thinly sliced and cut about 1" long
2 fresh jalapeño peppers, diced and seeded (omit for AIP), or 1 to 2 cloves garlic, minced
2 tsp fine Himalayan salt
2 tsp dried oregano
½ cup filtered water
½ cup apple cider vinegar

Instructions

In a large, nonreactive bowl, combine all the ingredients and stir well. Depending on how large your cabbage is, you may need to add a bit more vinegar and water.
Place it in the fridge for 15 minutes before serving. The flavors will continue to develop as it sits. Store in an airtight container in the fridge for up to 3 to 4 days.