Adventures in Healthier Eating with 2 Kids and a Picky Husband

Asian Almond Cabbage Slaw

4 WWPP Posted by 1 year ago 0 Comments

I had my very own cook-fest for the Fourth of July and it was SO FUN! Short ribs, skirt steak, corn on the cob, baked potatoes, blueberry salsa (recipe coming soon) and this Asian-inspired slaw.

I’m not sure what possessed me to make it except the giant head of green cabbage I decided to buy last week. They were on sale and it looked so fresh! I figured I’d come up with a way to use it and I did.

Originally I was thinking a peanut-based sauce for the dressing  but decided to use almond butter instead because, well, why not?

Asian Inspired Almond Cabbage SlawThe result was super tasty and the slaw just keeps getting better the longer it sits in my fridge. I had some leftover today with lunch AND dinner and it was delicious!

Here’s what I did…

  • 1-inch chunk of ginger root, minced (I freeze and grate mine)
  • 1/4 cup rice wine vinegar
  • 1 tbsp soy sauce
  • Zest and juice of 1 lime
  • 1 tbsp sesame oil
  • 2 tbsp creamy almond butter (32g)
  • 1/2 tbsp honey (10g)
  • 1 red bell pepper, cut into thin strips
  • About 6 cups shredded green cabbage (~600g)
  • 2 carrots, shredded or cut into thin strips
  • 2 oz roasted almonds, chopped (or slivered)
  • 1 tbsp fresh mint, finely chopped

Whisk the ginger, vinegar, soy sauce, lime juice and zest, sesame oil, almond butter, and honey to make the dressing.

Put the bell pepper, cabbage, carrots in a large bowl. Pour the dressing on top and toss until everything is well coasted.

Sprinkle on the almonds and enjoy!

Asian Almond Cabbage Slaw

Of course the boys were all hesitant to try this; they just aren’t slaw people. However I had two other veggie lovers at the house for our BBQ and both of them enjoyed it!

More for us, as I always say. :)

Approx Nutritional Information per serving
Servings Amt per Serving
7 ~1 cup
Calories Fat Fiber WWPs
140 9g 5g old: 3 new: 4
Sugar Sat Fat Carbs Protein
7g 1g 13g 4g

See other recipes using: almond butter, cabbage, carrots, red pepper

Leave a comment

I’d love to hear your story or thoughts on mine.

However, to prevent the massive amounts of spam I was receiving I have turned off comments on any post older than 5 days old. If you'd like to leave me a note regarding this post or anything really try me on twitter (@RoniNoone,) my Facebook page, or even IG (@RoniNoone) I'm so sorry for the inconvenience. I never thought I'd have to do this but it's gotten way out of hand and comment management has become simply too time consuming to manage.



There are 0 comments so far. Join in on the conversation.