Asian Coleslaw Salad - Crunchy & Easy! (Paleo, Whole30, Vegan Option)
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!
Servings: 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
- Sea salt to taste
Dressing
- 2 garlic cloves minced
- 1/2 inch fresh ginger minced
- 1/4 cup rice vinegar or apple cider vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp coconut aminos
- 1 tbsp fish sauce or replace with coconut aminos, for vegan
- 1/4 tsp ground black pepper
- Optional: 1/4-1/2 tsp coconut sugar omit for Whole30
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. Make sure to squeeze the cabbage a bit to wilt while mixing.
- Taste and add salt, if needed.
- Sprinkle with sesame seeds right before serving.
Video
Nutrition
Serving: 1serving - makes 8 | Calories: 202kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 232mg | Potassium: 362mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1415IU | Vitamin C: 44mg | Calcium: 70mg | Iron: 2mg