Raw Asian Slaw with Red Chili “Peanut” Dressing
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.
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!!
Asian Slaw with Red Chili "Peanut" Dressing
serves 4
Salad
- 5 cups chopped Napa cabbage
- 1 cup chopped purple cabbage
- 4 carrots, julienne cut (This is my favorite tool for that: peeler, julienne blade )
- 4 scallions, sliced
- 3 oranges, supremed (or sliced)
- Toss all ingredients in large bowl.
- Pour dressing over cabbage mixture and stir to coat.
Dressing
- 3 tablespoons water
- 2 teaspoons golden flax, freshly ground
- 2 tablespoons raw almond butter
- 2 tablespoons Braggs Liquid Aminos, or low sodium tamari
- 1 tablespoon grade B pure maple syrup
- 2 teaspoons raw apple cider vinegar
- 1 teaspoon garlic chili sauce (see below)
- Combine ground flax and water and let stand until softened.
- Combine flax mixture with all other ingredients. Whisk until smooth.
Raw HOT Chili Garlic Sauce
- 6 fresh hot chilies, chopped
- 3 cloves garlic, chopped
- 1/2 teaspoon Himalayan salt
- 1 1/2 teaspoon coconut crystals (or sweetener of choice)
- 1 1/2 tablespoons raw apple cider vinegar
- Put all ingredients in food processor and pulse until a coarse texture is achieved. Let stand for 30 minutes to meld flavors. This is HOT so use sparingly.
Eve Bentley wrote on January 7, 2014
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
Emily wrote on December 29, 2013
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 wrote on December 29, 2013
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.
Elizabeth wrote on December 22, 2013
Today’s lunch – it was delicious!
🙂
Angie wrote on October 25, 2013
This salad is great!
Thomas wrote on October 8, 2013
Why is almond butter any better than peanut butter?
Susan wrote on October 8, 2013
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.
rich huizar wrote on September 22, 2013
tried this today with reg cabbage and was delicious. I like the heat so I used peppers from my garden Awesome recipe!
Shannon Murray wrote on September 22, 2013
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! 🙂
Julie wrote on September 20, 2013
Yumm! I’m making this for dinner tonight. Beautiful photos and lovely post 🙂