This coleslaw with a twist was inspired by one of Ani Phyo’s salads in her 15 Day Fat Blast book.
A number of the salads in her book seem to feature cabbage, which is really a very powerful food as it is low in calories and high in fibre. Cabbage is also a rich source of vitamin C, with the red variety like I’ve featured in this salad containing twice as much of Vitamin C than green cabbage.
Cabbage is also known as a cancer fighting food for the healthy chemical compounds that it contains which inhibit tumor growth and protect cells from free radicals. The walnuts are a great source of healthy fats and they add a lovely crunch to this slaw.
Regular coleslaw that you might be familiar will often contain mayonnaise, making it a quite high fat and high calorie salad. However, this colourful raw vegan version is low in calories, low in fat and its dressing is one that is healthy as well as tasty.
The spicy sesame oil is what gives this salad its Asian flavour. The spicy sesame oil is actually toasted, so it in not a raw ingredient, but one that is really tasty with this salad. I also love how simple this recipe is to make- especially if you use the grater blade in your food processor!
Spicy Asian Slaw
1/4 of a napa cabbage, shredded
1/2 red cabbage, shredded
2 carrots, grated
1/2 cup walnuts, roughly chopped
1 cucumber, chopped
1/4 cup miso
3cm piece of ginger, peeled
2 tablespoons spicy sesame oil
1 tablespoon olive oil
2 tablespoons apple cider vingear (ACV)
1 tablespoon nutritional yeast
- Make the salad by putting the first four ingredients into a big bowl. Mix to combine.
- To make the dressing, add all the remaining ingredients to the blender and whizz until creamy and smooth.
- Pour this dressing over the salad and then stir it through so everything is coated. Serve, and enjoy!
Serves two big bowls
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