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Asian Curried Cabbage Slaw (raw, vegan, gluten-free, nut-free)

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Asian-Curried-Cabbage-Slaw-featureAsian Curried Cabbage Slaw is the perfect side dish for stir-fries, Summer entertaining, or as a main dish. This salad doesn’t take long to assemble and there are a couple of ways that you enjoy it.  It is absolutely yummy served in a wrap, on a fork, or if talented enough… chop sticks.

Don’t let the photo fool you.. those chop sticks and I had our fair share of challenges. By the end of the photo shoot, I think more of the slaw ended up on the floor then in the container. I need a dog. It would be a healthy raw eating dog with my clumsiness. hehe

It’s best when it has time to sit so the cabbage softens and the flavors meld together, so make it the night before or in the morning.  One of the great features of cabbage is that it can be doused in dressing and it won’t become soggy.

Cabbage is a nutritional powerhouse, loaded with vitamin C, it helps to boost the immune system. It also has an amino acid, glutamine which is known to help reduce inflammation.

This recipe does make a large amount but it holds up well for a few days so you can enjoy it for several different meals. In the past I have made it with cashews tossed it, which was down right delicious.  A great way to bring in some health fats and proteins.

I hope you enjoy this recipe, Many blessings. amie sue

Ingredients:

Dry Ingredients: = 6 cups

  • 1/2 head green cabbage, shredded (2 cups)
  • 1/2 head purple cabbage, shredded (2 cups)
  • 2 carrots, shredded (1 cup)
  • 1 cup shredded coconut flakes
  • 1/4 cup raisins

Wet Ingredients: = 1 cup dressing

  • 1/2 cup raw mayo
  • 2 Tbsp Tamari
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp black sesame seeds
  • 2 tsp raw agave nectar
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground curry
  • 1/2 tsp ground cumin

Preparation:

  1. Shred the cabbage and carrots either by hand with a knife or in your food processor. Place in a large bowl and add the coconut and raisins.  Toss together.
  2. In a small bowl combine the mayo, Tamari, lemon juice, sesame seeds, sweetener, turmeric, curry, and cumin.  Mix well.
  3. Pour the dressing over the veggies and mix well, making sure cabbage is evenly coated.
  4. If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.
  5. Best enjoyed within 2-3 days.

Asian-Curried-Cabbage-Slaw-1

13 thoughts on “Asian Curried Cabbage Slaw (raw, vegan, gluten-free, nut-free)

  1. Christine says:

    YUM! Looks SO good and I love savory raw!

  2. Katherine says:

    Oh my gosh! I made this last night! The sauce is AMAZING! You are absolutely right about the sauce. I should’ve made extra. Thank you for the recipe!

    • amie-sue says:

      So happy to hear it Katherine! This sauce is amazing… make up a jar of it and use it on salads, dip veggies in, spread on wraps, pour over cauliflower rice… eat by the spoonful…. hehe Have a wonderful day and thank you for sharing, it means a lot. amie sue

  3. Alex says:

    Hallo Amy,

    I have made it and it is utterly delicious. I am a big fan of asian dishes as well, so I am more than happy to adapt them to raw versions. You’ve done well!

  4. Regina says:

    Hallo,

    I just wanted to drop a line. I made this salad last week and it is truly delicious.
    Thank you for your work. It got me back to experimenting with food again, and having fun doing so.
    Merry Christmas

    Regina

    • amie-sue says:

      Your welcome Regina… so happy to hear that you enjoyed it and it has lit a fire back in you to play in the kitchen. Many blessings and Merry Christmas! amie sue

  5. Naomi says:

    This was really good! I liked the cashew mayo. I’ve always been afraid to try one from other authors. But I knew I could trust your recipe testing! Need to make one of your breads to spread it on!

    • amie-sue says:

      That is wonderful Naomi… thank you for trusting me and trying the recipe. That was really sweet of you to share. :) You can do a lot with the “mayo” recipe! Happy New Year! amie sue

  6. Marienka Homshaw says:

    Made this last night. Was a winner :)

  7. Teresa Granger says:

    I made this so yummy think it would be good also with a touch of pine apple.

    • amie-sue says:

      Thank you for coming back to comment on the recipe Teresa. We enjoyed this slaw too and you are right… pineapple would take good in it. :) Thanks for sharing. Blessings, amie sue

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