Thursday, January 31, 2013

Asian Purple Cabbage and Brussels Sprouts Slaw

Ok, here's the thing. I hate coleslaw. I want to like it, I really do. It seems like it would be refreshing, crisp and creamy at the same time. Which is a good thing, right? I like cabbage, and I've got no problem with mayo, but put them together and my taste buds can't seem to get on board. Which is a bummer, because coleslaw seems to make an appearance everywhere. Picnics, BBQ restaurants, Super Bowl parties... other kind of parties... I can't think of anywhere else, but you get the picture. 

asian cabbage slaw

But when I made Kalua Pig the other day I thought to myself, self, you know what would go really nice with this... coleslaw. But rather than investing the time in making a traditional coleslaw and then realizing that yep, I still don't like coleslaw, I decided to give it a go with Asian flavors that I know my taste buds can get on board with. AND while I was at it, I made it paleo.

paleo asian cabbage slaw

Colorful, crisp, tangy, and with just a hint of heat, this is the perfect slaw to serve along side my Kalua Pig. You can even make it a day in advance! Since you know Super Bowl is coming up and you might need to feed the masses that gather on your sofa and maybe you just want to kick on the couch also... and possibly curl up with a good book. (Hey, if the Packers aren't in it, I don't have to pretend like I care!)

Asian Cabbage and Brussels Sprouts Slaw
Serves 10 - 12

1/2 head purple cabbage
1 cup whole brussels sprouts
3 large carrots, peeled
1 bunch of green onions (about 10 green onions)
1/2 cup slivered almonds

For the Dressing:
1/4 cup sesame oil
1/4 cup + 3 tablespoons coconut aminos (or soy sauce - if using soy sauce start with 1/4 cup, taste and add more as needed)
1/4 cup + 2 tablespoons apple cider vinegar
1 teaspoon raw honey (or none if doing Whole30)
1 tablespoon chili oil
black pepper to taste
2 tablespoons sesame seeds

- Using the shredder blade of your food processor, process your cabbage and carrots. (If you don't have a food processor, cut into small shreds using a knife.) Using a knife cut brussels sprouts into shreds working from head to stem. Slice green onions. Mix shredded cabbage, carrots, brussels sprouts, and green onions in a large bowl.

- Toast slivered almonds over medium heat in a dry pan for 3 - 5 minutes. Tossing occasionally. Let cool and add to bowl.

- Whisk dressing ingredients together in a bowl. Pour dressing over cabbage mixture and toss well to coat. Slaw keeps in fridge for 3-5 days.

Serve with Kalua Pig!

asian cabbage slaw

Love, Luck, and Happiness!


  1. Oh see I looove cole slaw. I feel like I'm eating something so healthy because it's raw. I ignore all the mayo and fat, of course :)

  2. Hey girl! I have been wanting to comment all day but never got a moment to sit down in front of the computer till now! Ok, this looks to pretty to eat, I love all the vibrant colors in this coleslaw and I also love that you threw it all in that big green happy bowl. I'm not really a coleslaw person either but I definitely want to give this a shot. xoxo, Jackie

  3. I love cole slaw! This is so colorful and delicious sounding with the Asian twist!


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