A vibrant crispy and crunchy vegan Asian Slaw with cabbage, red onions, cilantro and lime zest. Ready in minutes. Gluten Free too.
I absolutely love fresh, crisp and vibrant salads. There’s just something about that crunch that you hear echoing through your mouth that instantly alerts you to the fact that you are eating something refreshing.
A mayo ladden cole slaw, doesn’t have quite the same effect. So instead of that I gave cole slaw a bit of an Asian spin with a tamari, lime, ginger, based dressing, with a hint of maple syrup to sweeten things up and sriracha for a little added kick.
Boom. Drizzle that over a medley of thinly sliced cabbage, red onions, chopped cilantro and lime zest and you’ve got a happy little party in your mouth.
Lime zest by the way is awesome and should be added generously to all things that need a bit of freshening up. A heavy curry – sprinkle with fairy dusk, ahem, I mean lime zest. A fatty piece of salmon – a generous sprinkling and it is instantly taken to the next level.
I normally have a bunch of naked bald limes just chilling in the fridge, waiting to be juiced.
In case you are a bit confused the zesting part undresses the limes in my mind. I seriously need to get my hands on a full on jar of lime zest, I use it so frequently. Same with lemon zest, I don’t discriminate.
Instead of a standard gloopy fat saturated dressing for the salad I wanted to put an Asian spin on things. With my go to Asian ingredients – tamari, sesame oil, ginger, Sriracha, I got to work.
The result – a tangy, sweet, spicy, salty dressing. It hits all the flavor notes and just dances around in your mouth.
Yes to fresh crisp salads and warm spring weather.
Eat this on your deck on a warm sunny days to put that ultimate smile on your face. If you’re looking for ideas of what to serve this with – I can personally guarantee this vegan Asian slaw perfect complements my Asian Salmon patties.
A perfect pairing.
A vibrant crispy and crunchy vegan Asian Cole Slaw with cabbage, red onions, cilantro and lime zest. Ready in minutes. Gluten Free too.
20 minPrep Time
20 minTotal Time
- 3 cups thinly sliced green cabbage
- 1 cup thinly sliced red onion
- 1 cup cilantro, chopped
- 1 lime, zested
- For the sauce:
- 2 tablespoons gluten free tamari
- 1 lime, juiced
- 2 teaspoon sesame oil
- 2 inch piece of ginger, grated
- 2 teaspoons sriracha
- 2 tablespoons extra virgin olive oil
- 2 teaspoons maple syrup
- 2-4 tablespoons sesame seeds, for garnish
- In a large bowl combine cabbage, red onions, cilantro and lime zest. Toss to mix thoroughly.
- In a small bowl combine dressing ingredients (tamari, lime juice, sesame oil, ginger, sriracha, olive oil, maple syrup) and whisk until smooth.
- Serve salad with dressing, garnished with sesame seeds.
Add dressing right before salad is to be served, otherwise it will get soggy.
Dressing and salad can be stored separately in the fridge for a couple days.