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15th Apr


Need an Easter side dish?

We make this slaw all the time at my house because it’s one of my husband’s favorites. I love it too because a bowl provides a huge serving of veggies, protein and healthy fats.

As I was making this today I realized it would make an excellent side dish on the Easter brunch, lunch or dinner table. The mix of spring veggies and hint of sweetness to me says Easter.

This dish also falls in nicely with our week of eating meat free so I made a big ol’ batch.


Recipe sweet and tangy Asian slaw: (this makes quite a big batch, probably about 10 servings)

1 head of cabbage

2 big carrots

3 spring onions (tops only) – You can also use scallions

1 cup peanuts

1/4 cup toasted sesame oil

1/4 cup apple cider vineager

3 Tbl tamari or shoyu

1/2 tsp sea salt

3 Tbl pure maple syrup

1 tsp crushed red chili (optional)

1 lemon

First shred the cabbage and carrots in a food processor (or you can slice cabbage very finely) and transfer to big mixing bowl, next pulse the peanuts in the food processor until chopped up very well just before they make a powder and add to bowl. In a jar combine the spring onions diced small, vinegar, maple syrup, sesame oil, tamari, lemon juice, chili and sea salt, put the lid on the jar and shake the heck out of it. (this is my favorite way to make any dressing by the way), pour the dressing on all over the cabbage and mix well. That’s it. Super easy.

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