Asian Super Slaw Salad

I am just going to put it out there. This might be the best salad that you ever make. Bam! I said it. And I mean it. This Asian Super Slaw Salad is super healthy but also super tasty. It is crunchy and creamy all at the same time. Plus this is one of those recipes where everyone eats it, picking eaters and vegans alike. It is just that good.

After I became gluten free, I went on a bit of an Asian inspired food kick. Asian food is generally gluten free, as long as you get gluten free soy sauce and pay extra attention to labels. I pulled this recipe out when we had friends over for dinner. I was going to make things that I can't eat but are super delicious. Honestly who cares, it is all about the guests right? Well wrong. I had to eat too. So I made an Asian inspired dinner and served this salad. Everyone loved it, including Luke who doesn't like greens things (he takes lettuce of his sandwich). When that happened I knew I had a winner.

This salad is really adaptable. You could top it with peanuts for an extra crunch. Add green onions or mint would be delicious. You can use all purple cabbage or even all carrots. The sky is the limit. If someone in your family can't eat peanut butter, try it with tahini or almond butter. It might taste a little bit different but it will still be creamy and delicious.


Asian Super Slaw Salad


  • 1/3 cup rice vinegar

  • 1/4 cup walnut oil 
  • 1 tablespoon sesame oil
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons (packed) golden brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons minced garlic
  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced purple cabbage
  • 2 large red or yellow bell peppers, cut into matchstick-size strips
  • 2 medium carrots, peeled, cut into matchstick-size strips
  • 1/2 cup chopped fresh basil
  • sesame seeds 


Whisk the first 8 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Let stand at room temperature 30 minutes before topping the vegetables with it.)

Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper to taste and sprinkle with sesame seeds.

Serves about 6 people.