Raw Asian Slaw with Red Chili “Peanut” Dressing

by Susan on September 14, 2013

Asian Napa Slaw @Rawmazing.com

Asian Napa Slaw @Rawmazing.com

Asian Napa Salad @Rawmazing.com

Rawmazing.com

Rawmazing.com

We have some of the best Asian grocery stores here. I still can’t get over the amount and variety of interesting and exotic produce that they have available every day. If you have not visited your local store…you simply must!

Yesterday, I found some huge Napa Cabbages. They looked so delicious, I had to take two of them home. Now I am delightfully up to my eyeballs in Napa Cabbage.

Napa Cabbage is actually a Chinese cabbage that originated near Beijing. It is widely used in China, Japan and Korea. It has a delicate flavor, which I love and is great in slaws, salads and fermentations. If you are so inclined, it stir-fries well, too. 

Napa cabbage is extremely low in calories, but is packed with antioxidants and fiber. It is high in folate and has good levels of vitamin C and K. 

I threw together one of my favorite dressings, a raw hot red chili “peanut” dressing that is made with raw almond butter instead of peanut butter. In my quest to reduce the use of oils, I actually substituted fresh ground flax and water for the oil. It worked like a charm. You don’t taste the flax but still get the great mouth feel that the oil would have given.  

I also supremed (removed the membrane) the oranges in this recipe. You don’t have to do it but sometimes it is a nice touch. The bottom pictures (above) show you how. 

I just love hearing from you. Please leave a comment and let me know what you think!!

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{ 30 comments… read them below or add one }

Karen Faivre September 14, 2013 at 2:41 pm

What a beautiful salad. I also love salad dressings without oil. This is definitely going on my to-make list!

Gabi B. September 14, 2013 at 4:04 pm

I just tried this… So good!! Thank you :D

Margarita September 14, 2013 at 5:40 pm

This looks wonderful for our hot summers here in Tucson. What hot chiles did you use? I’m so excited because I ordered that mandolin that you recommend and it was just delivered! So love all your recipes!

Laura September 15, 2013 at 10:10 am

This reminds me of a not-vegan salad I used to eat when I was a kid! I can’t wait to try it (and it’ll make me feel better instead of worse)!

Susan September 15, 2013 at 12:37 pm

I used red jalapeño peppers. :-)

Deidre September 15, 2013 at 2:35 pm

Is there something you could substitute for the chili sauce? I’m a sissy when it comes to spicy ;)

Susan September 15, 2013 at 2:58 pm

Just leave it out, then. :-)

Marta@What should I eat for breakfast today September 15, 2013 at 3:20 pm

Sounds like a good combination.

Debra Rose September 16, 2013 at 3:34 pm

What a gorgeous slaw – it looks amazing and the sauce with the almond butter sounds delicious – can’t wait to try this! Thanks for the recipe.

kimmythevegan September 17, 2013 at 5:59 pm

Wow – what an absolutely gorgeous salad – thank you for sharing with us =)

Tanya September 18, 2013 at 1:27 am

Hi!
Been so excited to try this!
Just got home– made it. My dressing came out way too thick- I think ’cause of the flax. What would you suggest?

Thanks!
Tanya

Susan September 19, 2013 at 3:24 pm

You might need to add some water. But, the dressing should be thick. When you mix it into the salad it will thin out. Cheers!

Julie September 20, 2013 at 12:35 pm

Yumm! I’m making this for dinner tonight. Beautiful photos and lovely post :)

Shannon Murray September 22, 2013 at 2:34 pm

A triple score! “Awesome, Delicious and Gorgeous”! Your photos are stunning! Who knew that Napa Cabbage could look so dreamy in that shot?! You are magic! :-)

rich huizar September 22, 2013 at 2:37 pm

tried this today with reg cabbage and was delicious. I like the heat so I used peppers from my garden Awesome recipe!

Thomas October 8, 2013 at 9:43 am

Why is almond butter any better than peanut butter?

Susan October 8, 2013 at 12:15 pm

There are a couple of reasons. First, peanuts are grown underground and are much more susceptible to aflatoxin, a mould that is carcinogenic. Almonds are grown above ground and are less susceptible. Second, Almonds are alkalizing protein and not acid forming. Third, Almonds have a better ratio of omega-6 to omega-3 fatty acids than that of peanuts. Also, the nutrients in almonds are more bioavailable.

Angie October 25, 2013 at 12:22 pm

This salad is great!

Elizabeth December 22, 2013 at 11:14 am

Today’s lunch – it was delicious!
:)

Emily December 29, 2013 at 10:31 pm

This was pure bliss! Everything proceeded just as your steps suggested and turned out perfect (including making the almond butter)! That rarely happens with new recipes. Thank you SO much for sharing your passion for attainable deliciousness. This was my first of your recipes to try and now I am so excited to try more.

Susan December 29, 2013 at 10:38 pm

Emily, so glad you enjoyed it. I work very hard to make sure every recipe I publish not only works but is also very good. I do have a reputation to uphold! :-). That said, I understand where you are coming from. I am sometimes hesitant to try recipes from other sites because just a quick read through lets me know that the person creating the recipe doesn’t understand the elements needed for a successful dish. I have some very trusted sites but there are a lot out there that are questionable.

Eve Bentley January 7, 2014 at 5:22 pm

Hi Susan,
I am a 80% raw foodist. I love your book, Rawmazing, every recipe has been delicious. Thank you for helping me on my journey.

Eve

Dusty February 25, 2014 at 1:33 pm

Made this salad and was so good I didn’t
Want to stop eating it.Will make this a lot.

Jane Sarkar March 15, 2014 at 11:07 am

Hi Susan

Many thanks for your inspiration, hard work and willingness to share your creativity. I have followed raw for a long time, but the quality of your information is so useful, and your carefully crafted photos are such a pleasure. They really do bring “sensationality” , inviting the reader right in to the recipes. Absolutely brilliant! I am UK based and going to be experimenting with some of your recipes and progressing through. Thank you so much.
Jane

Jennifer April 4, 2014 at 8:17 am

Susan- just came across your site, it’s wonderful! Can the raw Hot Garlic Chili Sauce be stored in the fridge for a while?

Susan April 24, 2014 at 7:29 pm

Hi Susan – I love all your food and this looks delicious. I wonder if you would recommend one hot chili pepper over another for this particular recipe. Thank you so much.

Lara April 26, 2014 at 9:27 am

Hello, I plan to make this today for my work lunches this week. The only issue, for me, is I have bad GI issues with eating almonds. Is there another nut I could use for the nut butter with similar properties, ie alkalizing protein, less chance of aflatoxins? Thank you for any help.

Millie May 30, 2014 at 8:23 am

I have just found this recipe and I am totally sold out to raw cabbage so this is next on m “must do” list!
Thank you.

Christina July 4, 2014 at 7:49 am

SO looking forward to making this, but please- are the 6ozs chiles dried, fresh, jarred? Are they red or green? Can you recommend a brand or a type of chili, please? Thanks!

Melissa French, The More With Less Mom July 11, 2014 at 7:03 pm

Thanks for posting! I shared this in my July meal plan article.

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