Asian coleslaw

by | Jun 14, 2010 | Columns, Elana's Gluten-Free Pantry, Featured | 0 comments

Elana's Asian coleslaw

photo provided courtesy of

½ head Napa cabbage, chiffonade
2 large carrots, grated
¼ cup roasted almond butter
1 tablespoon apple cider vinegar
1 teaspoon ume plum vinegar
1 tablespoon sesame oil
1 tablespoon lime juice
¼ teaspoon fresh ginger, zested (I used a microplane]
7 drops stevia
¼ cup toasted sesame seeds (2 tablespoons for dressing and 2 tablespoons for garnishing)


  1. Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
  2. In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly
  3. Stir in 2 tablespoons of the sesame seeds
  4. Stir dressing into bowl with veggies
  5. Serve, topping with remaining sesame seeds

recipe courtesy


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