This crunchy Asian Coleslaw Salad is packed with flavour and texture. It makes a delicious side, accompanied with a roast chicken or some grass-fed steak strips, or you can enjoy it on it’s own as a vegetarian main for lunch or dinner.
A salad loaded with gut-friendly goodness – rainbow vegetables like green and purple cabbage, carrots and celery. The dressing is loaded with rich nutrients such as tahini, ginger, and a touch of honey. Top this all off with a ripe avocado – cubed and some toasted sesame seeds!
Have we got your appetite going yet?
Scroll a little more to see some of the amazing health benefits you will get out of this salad. . .
So is there really any goodness in cabbage?
Yes, yes, and yes!
Did you know that cabbage is part of the Cruciferous vegetable family (also called Brassicaceae or Cruciferae) which include many other great vegetables such as cauliflower, garden cress, bok choy, broccoli, Brussels sprouts, Cauliflower, and similar green leafy vegetables.
What does Cabbage do for our gut?
For one, cabbage is loaded with fiber.
This fiber and water content helps to prevent constipation and maintain a healthy digestive tract. When we eat adequate fiber it aids in regularity, which is vital for excreting toxins through the bile and stool.
What’s more, this rich soluble fiber has been shown to increase the number of beneficial bacteria in the gut. This is due to the fiber being the main fuel source for friendly species like Bifidobacteria and Lactobacilli. These bacteria are so important for protecting the immune system and producing critical nutrients like vitamins K2 and B12.
So, now you know just a handful of the incredible benefits this salad has to offer. The best part though is on top of the healthy goodness it has to offer, it also tastes really good!
We hope you enjoy this simple, yet delicious recipe. Leave us your thoughts below…
For the salad:
1 head napa cabbage, thinly shredded
¼ small head red cabbage, thinly shredded
1 carrot, peeled and julienned
¼ cup fresh basil leaves
¼ cup coriander/cilantro leaves
1 avocado, diced
¼ cup chopped roasted cashews or almonds
2 tablespoons sesame seeds
For the dressing:
2 tablespoons tahini or cashew nut butter
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon gluten-free soy sauce
1 teaspoon honey
½ teaspoon sriracha
1 clove garlic, finely minced
1 teaspoon freshly grated ginger
2 tablespoons water
- Combine the cabbages, carrots, avocado and half the herbs in a large bowl.
- Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
- Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews/almonds, and sesame seeds.