Asian Slaw
Serves: 6
  • 1 large head green cabbage, finely shredded (I used a medium head.)
  • ½ small head red cabbage, finely shredded
  • 1 large carrot, peeled and finely shredded
  • 2 teaspoons unrefined toasted sesame oil
  • 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 6 scallions, sliced thinly
  • ½ bunch (about 1½ oz) fresh cilantro, roughly chopped
  • Juice of 2 limes
  • Sea salt
  • ½ cup chopped roasted unsalted cashews (I used roasted salted.)
  1. Place all the vegetables in a large serving bowl.
  2. In a small bowl, whisk together the sesame oil, olive oil, scallions, cilantro, and lime juice, and season to taste with salt.
  3. Pour the mixture over the cabbage and toss well.
  4. Let the slaw sit in the refrigerator for at least 30 minutes. Garnish with cashews before serving. Any leftovers can be stored in refrigerator for up to 4 days.
I felt as though it could have used a little more dressing, so I would add the dressing to most of the cabbage and then add more cabbage until you feel as though you have the balance of cabbage to dressing that you’re looking for.
Recipe by Pamela Salzman at