Cashew Ginger Cabbage Slaw - Bravabod
Recipes

Cashew Ginger Cabbage Slaw

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 20"
<20 Minutes Asian Cabbage Cashew Ginger No-cook Salad
<20 Minutes Asian Cabbage Cashew Ginger No-cook Salad

Crunchy sliced cabbage mingles with chewy crystallized ginger, tangy ginger dressing, and roasted cashews for wild contrast and amazing crunch in this tasty slaw recipe. Just be sure to add the cashews right before serving to maintain that salty crunch.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Slaw
  • 1/2 small head green cabbage, thinly sliced
  • 1/2 cup crystallized ginger, chopped
  • 1/2 cup roasted cashews
  • 1/2 serrano or jalapeño pepper, chopped
  • 1/2 cup cilantro (optional)
  • Ginger Dressing, to taste (recipe below) Ginger Dressing
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons sesame oil
  • 2 1/2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1/2 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon honey
  • 1/4 teaspoon chili flakes
  • 1/2 scallion, chopped
  • salt, to taste
Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender (we use this one) to blend until creamy. Whisking by hand will work too, but be sure to very finely mince the scallions, ginger, and garlic in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Combine all slaw ingredients in a large bowl. Toss the prepared dressing with the salad, to taste. If making ahead of time, add the cashews just before serving.
  3. Serve: Enjoy chilled or at room temperature. Add additional dressing as desired.
Recipe Notes

Note 1: 1/2 small head of cabbage should equal about 3.5 cups sliced.

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Nutrition

Crunchy sliced cabbage mingles with chewy crystallized ginger, tangy ginger dressing, and roasted cashews for wild contrast and amazing crunch in this tasty slaw recipe. Just be sure to add the cashews right before serving to maintain that salty crunch.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Slaw
  • 1/2 small head green cabbage, thinly sliced
  • 1/2 cup crystallized ginger, chopped
  • 1/2 cup roasted cashews
  • 1/2 serrano or jalapeño pepper, chopped
  • 1/2 cup cilantro (optional)
  • Ginger Dressing, to taste (recipe below) Ginger Dressing
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons sesame oil
  • 2 1/2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1/2 clove garlic, minced
  • 1 tablespoons fresh ginger, minced
  • 2 teaspoons agave syrup
  • 1/4 teaspoon chili flakes
  • 1/2 scallion, chopped
  • salt, to taste
Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely mince the scallions, ginger, and garlic in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Combine all salad ingredients in a large bowl. Toss the prepared dressing with the salad, to taste. If making ahead of time, add the cashews just before serving.
  3. Serve: Enjoy chilled or at room temperature. Add additional dressing as desired.
Recipe Notes

Note 1: 1/2 small head of cabbage should equal about 3.5 cups sliced.

Nutrition

Crunchy sliced cabbage mingles with chewy crystallized ginger, tangy ginger dressing, and roasted cashews for wild contrast and amazing crunch in this tasty slaw recipe. Just be sure to add the cashews right before serving to maintain that salty crunch.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Slaw
  • 1/2 small head green cabbage, thinly sliced
  • 1/2 cup paleo crystallized ginger, chopped (optional, Note 2)
  • 1/2 cup roasted cashews
  • 1/2 serrano or jalapeño pepper, chopped
  • 1/2 cup cilantro (optional)
  • Ginger Dressing, to taste (recipe below) Ginger Dressing
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons sesame oil
  • 2 1/2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1/2 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon honey
  • 1/4 teaspoon chili flakes
  • 1/2 scallion, chopped
  • salt, to taste
Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely mince the scallions, ginger, and garlic in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Combine all salad ingredients in a large bowl. Toss the prepared dressing with the salad, to taste. If making ahead of time, add the cashews just before serving.
  3. Serve: Enjoy chilled or at room temperature. Add additional dressing as desired.
Recipe Notes

Note 1: 1/2 small head of cabbage should equal about 3.5 cups sliced.

Note 2: Conventional crystallized ginger uses cane sugar, which is not a paleo-friendly sweetener. You can choose to omit the crystallized ginger entirely, use store-bought, or make your own homemade version substituting with coconut sugar.

Nutrition

Crunchy sliced cabbage mingles with chewy crystallized ginger, tangy ginger dressing, and roasted cashews for wild contrast and amazing crunch in this tasty slaw recipe. Just be sure to add the cashews right before serving to maintain that salty crunch.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing

Shopping List
    Slaw
  • 1/2 small head green cabbage, thinly sliced
  • 1/2 cup low-carb crystallized ginger, chopped (optional, Note 2)
  • 1/2 cup roasted cashews
  • 1/2 serrano or jalapeño pepper, chopped
  • 1/2 cup cilantro (optional)
  • Ginger Dressing, to taste (recipe below) Ginger Dressing
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons sesame oil
  • 2 1/2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1/2 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon yacon syrup or low-carb liquid sweetener (1:1 sugar replacement)
  • 1/4 teaspoon chili flakes
  • 1/2 scallion, chopped
  • salt, to taste
Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely mince the scallions, ginger, and garlic in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Combine all salad ingredients in a large bowl. Toss the prepared dressing with the salad, to taste. If making ahead of time, add the cashews just before serving.
  3. Serve: Enjoy chilled or at room temperature. Add additional dressing as desired.
Recipe Notes

Note 1: 1/2 small head of cabbage should equal about 3.5 cups sliced.

Note 2: You can omit the crystallized ginger entirely, use a low-carb store-bought one, or make your own homemade version with a low-carb granulated sweetener.

Nutrition

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Cashew Ginger Cabbage Slaw

PT20M 1/2 small head green cabbage, thinly sliced 1/2 cup crystallized ginger, chopped 1/2 cup roasted cashews 1/2 serrano or jalapeño pepper, chopped 1/2 cup cilantro (optional) Ginger Dressing, to taste (recipe below) 2 1/2 tablespoons olive oil 2 1/2 tablespoons sesame oil 2 1/2 tablespoons coconut aminos 2 tablespoons rice vinegar 1/2 clove garlic, minced 1 tablespoon fresh ginger, minced 1 tablespoon honey 1/4 teaspoon chili flakes 1/2 scallion, chopped salt, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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