I don’t know about you, but for me, when I find a recipe I love (and other people seem to love!), I stick with it. Seems logical, right? Go with what works and tastes good, and you’ll almost always hit the mark. Bonus points if the recipe is also quick and easy to make! This summer, I’ve been making this Ginger-Sesame Cabbage Slaw with Almonds a lot! So much so, that my husband is probably getting slightly sick of seeing it on the table (I’m not yet!). It’s healthy, flavorful, quick and easy to make, totes well for parties, and I see people going back for second (or third!) helpings, which is always a good sign.
I’ve had enough people ask me how to make this salad that I decided it was time to write it down and get it up on the blog. While the main version of this crunchy, Asian-inspired coleslaw is easy enough to make (it’s based on bagged coleslaw mix and a dressing that takes just 10 minutes to stir together), I have given an even quicker version of the recipe (written below the main recipe) that is based on a purchased salad dressing (or stir-fry sauce). You know, for those times you have literally no time to cook but still want to make something in your kitchen rather than relying on take-out.
Whatever version you make, I think you’ll love this salad and want to make it over and over like I have this summer!
Ginger-Sesame Cabbage Slaw with Almonds How-To Photos:
Homemade Dressing Version:
Toss together bagged coleslaw mix, sliced green onions, and toasted slivered almonds.
Stir together natural peanut butter and hot water until smooth.
Add finely chopped fresh ginger, crushed red pepper…
toasted sesame seeds…
rice vinegar, toasted sesame oil, reduced-sodium soy sauce, and honey
Add dressing to coleslaw mixture and toss to coat.
Quick Dressing Version:
I use this Litehouse brand toasted sesame ginger dressing, sauce, and marinade. There are many sesame ginger dressings to choose from. Go with one that has the fewest ingredients (and ones you can pronounce!).
This is the peanut butter I prefer to use.
Stir the dressing and the peanut butter together.
Make sure it is well combined before pouring over the coleslaw mixture.
Add to the slaw mixture and toss to coat.
Finished – so quick and easy!
- 1 14-ounce bag shredded cabbage and carrot (coleslaw mix)*
- 3 green onions, thinly sliced
- 2/3 cup slivered almonds, toasted
- Homemade Dressing:**
- 2 tablespoons natural creamy peanut butter
- 2 tablespoons hot water
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 ½ tablespoons honey
- 1 ½ tablespoons reduced-sodium soy sauce
- 1 tablespoon sesame seeds, toasted
- 2 teaspoons finely chopped, peeled fresh ginger
- ¼ teaspoon crushed red pepper
- In a large bowl combine shredded coleslaw mix, green onions, and almonds. For dressing, in a small bowl whisk together peanut butter and hot water until well combined and smooth. Whisk in vinegar, oil, honey, soy sauce, sesame seeds, ginger, and crushed red pepper.
- Pour dressing over cabbage mixture; toss well to combine. Best if served immediately or within 1 hour.***
- *Tip: The bag of coleslaw mix will measure about 7 cups. If desired, substitute 6 cups of shredded green and/or red cabbage and 1 cup of coarsely shredded carrot for the bagged coleslaw mix.
- **Quick Dressing: Spoon 2 tablespoons natural creamy peanut butter into a small bowl. Gradually whisk in 2/3 cup purchased sesame-ginger salad dressing or stir-fry sauce until mixture is well combined and smooth. Pour over slaw mixture and toss to coat as directed above in step 2.
- ***Make Ahead: Toss together coleslaw mix and green onion; keep almonds separate. Whisk together dressing ingredients. Cover and chill slaw mixture and dressing separately up to 24 hours. To serve, add almonds to cabbage mixture. Stir dressing; pour over coleslaw mixture and toss to coat.
- 5 ½ cups (8 servings, about 2/3 cup per serving)
- 144 cals, 4 g pro, 10 g carb, 10 g fat, 0 mg cholesterol, 1 g sat fat, 3 g fiber, 127 mg sodium