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Asian Slaw (vegan)

Updated: Feb 3, 2020

Although we kinda want to boycott the Super Bowl (geaux Saints), we’re not *that* petty, so we’re coping by making some DELISH and healthy game day food. We whipped up some Asian slaw that we think you’ll love. While this recipe is perfect to bring to a Super Bowl party, it's great to make to have at home any day, too. Have it as a side with barbecue or grilled chicken, on top a salad or piece of salmon, or just all on its own. We also have a recipe for BBQ jackfruit tacos, that goes perfectly with this slaw!

It’s vegan and has none of the crap you’d find in store-bought coleslaw, plus it involves no mayonnaise or added sugar like most typical recipes. Oh, but don't let any of that fool you into thinking taste is compromised, because this slaw is crisp, creamy, and super flavorful!

Taking an Asian-inspired spin on traditional coleslaw, this one is loaded up with lots of goodies, like cashews and edamame giving it a plant-based protein boost as a bonus. If you prefer plain, more traditional coleslaw simply leave out the edamame, cashews, cucumber,ginger, and sesame oil although we think this makes it.


6 C shredded cabbage

2 Tbsp coconut aminos

2 Tbsp ginger juice (The Ginger People- or sub for tsp ground ginger)

1 tsp Dijon mustard

juice of 1 lime

1 Tbsp chili paste or sriracha

1 Tbsp honey (sub for coconut nectar for vegan)

1/2 tsp sesame oil

1/4 C coconut yogurt (or full fat coconut milk or other dairy-free yogurt)

1 jalapeno, chopped

1 cucumber, finely chopped

1/2 C shelled edamame

1/4 C cashews

salt + pepper to taste

cilantro to taste

optional minced "sushi" ginger to taste (also love The Ginger People brand)


1. In a small bowl, combine all liquid ingredients (coconut aminos, ginger juice, dijon, chili paste, honey, and sesame oil), along with the yogurt, and whisk together.

2. Put your shredded cabbage in a large bowl.

3.f your shelled edamame is frozen, thaw it by running slightly warm water over it or steam it, then add it to the large bowl.

4. Finely chop the jalapeno and cucumber, and add it to the large bowl.

5. Pour liquid mixture over the cabbage mixture and toss together with the *cashews as well as the salt, pepper, cilantro, and minced ginger to taste.

*If you are not eating or serving same day, we'd recommend leaving the cashews out until ready to eat. This will keep them nice and crunchy!

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