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Asian Curried Cabbage Slaw

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This Asian Curried Cabbage Slaw is fresh and tangy.  It is vegan, raw, gluten and dairy free.  This would be absolutely yummy served in a wrap!   I can’t wait to try that.  I love Asian flavors and this recipe satisfies that craving.


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

  • 2 Tbsp fresh lemon juice
  • 1/2 cup raw mayo (see below)
  • 2 Tbsp Nama Shoyu
  • 3 Tbsp sesame seeds
  • 2 tsp raw agave nectar
  • 1/4 tsp turmeric
  • 1/2 tsp curry
  • 1/2 tsp cumin


  1. Shred the cabbage either by hand with a knife or in your food processor.  Same with the carrots. Place in a large bowl adding in the coconut flakes.
  2. In a small bowl combine the wet ingredients and spices.  Mix well.
  3. Toss together all ingredients, 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.


Ingredients for the mayonnaise:

  • 1 cup raw cashews, soaked for 2 hrs or more
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2-3 soft dates, pitted (soak dates in warm water for 5 minutes to soften)
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup cold pressed olive oil  –  to be added last

Preparation for mayo:

  1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.  I find a blender works best.  You need to process it until you don’t feel any graininess in the batter.
  2. While continuing to blend, add oil in a steady stream, until emulsified.
  3. Store in a tightly sealed container the fridge for up to 2 weeks.

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14 thoughts on “Asian-Curried-Cabbage-Slaw

  1. Robin Preboy says:

    Made these last week, in rice paper, for a gathering of 10, and they were a big hit. When I came home from the gathering, my kids were also saying how much they liked them. My mouth is watering now just thinking about them. Thanks Amie Sue, as usual.

    • amie-sue says:

      Oh that sounds scrumptious! Thank you for sharing. I woke up to a big smile. :) Have a great weekend, amie sue

      • Robin Preboy says:

        We’re having our Canadian Thanksgiving on Monday. Today my son called me to say he’s coming over early so I can teach him how to make these Asian Slaw rice paper rolls. That says everything.

        • amie-sue says:

          I agree, that says everything! Thank you for sharing this.. made my night. Enjoy your time with your son. So exciting. :) hugs

  2. Debbie says:

    Good afternoon from Wisconsin where the winter season hasn’t been much above minus 20 below for the high…But today when i woke the temps are above 20+ so off to shovel the new fallen snow and when i got back in voila I was so hungry! I have never eaten Asian food before…it’s not like you can go to a restaurant and ask for samples of the flavors they use on the food ha ha…So Ami-Sue trusting your tried and true recipes…..well i had to try this Asian salad…I made a double batch…and would love to tell you that this is the tops soooooooooooo so good i threw in some extra raisins because i like the extra chewiness of the sweet…Thank you so much my new tried and true friend….I am still the only Raw Food person in this house hold but that may change as soon as this weather breaks…. have a good one you all!

    • amie-sue says:

      Good morning Debbie,

      I just loved reading this. Thank you so much for sharing this. :) First of all… BRRRRRRRRR! I am shivering right there with you just thinking about it. :) We just went through a cold snap, then it was as though Mother Nature covered us in the thickest, fluffiest, snow-filled blanket! It was magical and for 3 days solid, Bob and I stayed home, marveling at it, making naked snow angels in it (shhh hehe), and plowing our long and windy driveway just for the heck of it, knowing that that is was going to snow more. haha

      Secondly, I am honored and touched that you trusted me enough to give this recipe a try. I know how hard it is to explore into the land of unknown flavors. I grew up on the typical American diet. The furthest I had ever stretched beyond my boxed American diet was by frequenting Taco Bell… that was as South of border as I ever got. haha

      Somehow through my journey with raw foods, it ignited a courage within me to start exploring flavors, infusing flavors (sounds fancy but it was based on the fact that I just didn’t know any better:) and learning to taste test flavors.

      One word of encouragement before I let you go… you mentioned that you are the only person in the house eating raw foods. Can I suggest (and you may be doing this already) to take the focus off of “raw”… just create and make raw recipes, but don’t shed any extra light on it to the family. Create, serve and eat. We never announce, “Here have a snack of baked crackers”. If your family eats all cooked foods, create one of my marinated dishes that resembles a cooked dish and serve it in the midst of the other cooked foods. Pay it no special attention, then let the family comment. I have found over the years that it is never the taste of the food that they don’t like… its the fact that they hear the word “raw” before it and that sets up a mind set of “ack, healthy food, grass, carrot sticks… ” Just an idea. :)

      Have a blessed day my friend. amie sue

  3. Meghan McKiernan says:

    Ah I tried this recipe awhile back and LOVED IT! I think I am going to try using the “wet” ingredients as a sauce for kale chips!

    Thanks a bunch
    ~Megh McKiernan

    • amie-sue says:

      Hello Meghan,

      mmmm, that sounds delish! Don’t you just love raw foods and how versatile it is?! Thanks for sharing and let me know if you try it. Have a great evening, amie sue

  4. aliyah says:

    HI Amie Sue its been awhile I had not tried anything new from your site but with this being the first week of spring I decided to come out of hibernation lol. This
    was a hit with a few modifications because of what I had on hand. I added some broccoli florets and dried cranberries and I did not have any sesame seeds so I used sunflower seeds. I also made it into a wrap. This is going into my favorites. I have mayo left over so tomorrow I will try the other slaw I will let you know how that turned out.

    • amie-sue says:

      Welcome back from hibernation Aliyah. hehe I hope that it was a good one! So thrilled to hear that you enjoyed this recipe. Thank you for popping in, its always good to hear from you. :) amie sue

  5. Kristin says:

    Hi Amie-Sue,

    I just completed making this…and oh my goodness does this taste incredible! I’m eating as I type too. You certainly know how to incorporate essential flavors into recipes you make to ensure they taste just like the “real thing.” Who needs to eat a typical American diet when we have an amazing chef such as yourself slaving away in the kitchen perfecting each and every recipe you concoct! Thank you for your time and dedication.
    I must say, upon taste testing the “mayo,” it totally reminded me of tartar sauce! I love it though! I think it would serve well as being both. :)
    Thank you again. I look forward to trying many more of your recipes.

    • amie-sue says:

      Thank you so much Kristin… your comment brought me great joy tonight. I really appreciate you sharing all this with me.

      I do my best with flavor profiles, always a work in progress. :) And you are so right, the “mayo” recipe can be used multiple ways… all the beauty of raw. :) I hope you have a blessed nights sleep and wake up refreshed. amie sue

  6. Meta Pope says:

    Curry is not a favorite of mine. Is there another spice that I could use instead of curry? Also, can I use Raw Coconut Aminos instead of Nama Shoyu ? Thank you so very much for all your help. Meta

    • amie-sue says:

      Hello Meta,

      If you don’t care for curry, you can omit it. After making the slaw, taste test it and see if it needs any adjusting. And yes, raw coconut aminos is a great substitute. You can also use Bragg’s liquid aminoes or gluten-free Tamari. Have a great evening, amie sue

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