Carrot Almond Slaw

Carrot Almond Slaw!

Carrot Almond Slaw!

YUMMY.  I was hesitant since I’ve never made a salad like this but my fear was all for naught.  This slaw is good and more flavorful than I expected! Yay.  Based on this recipe from the Kitchn.



3 Tbsp Almond Butter

3 Tbsp Rice Wine Vinegar

1 Tbsp Toasted Sesame Oil

1 Tbsp Tamari Sauce

1 Tbsp Olive Oil

2 Tbsp Lemon Juice

1 Tbsp Tahini (if you have some)

Sea Salt

Fresh ground Pepper

pinch Cayenne Pepper



3 cups shredded Green Cabbage

4 grated Carrots

4 Green Onions, sliced thinly

4 Radishes, halved and sliced thinly

1 Tsp Sesame Seeds

1/4 cup chopped/crumbled Almonds raw


Preparing this recipe is really about chopping and shredding the veggies.  After that all veggies, almonds and sesame seeds get tossed together in a large bowl.

Next mix dressing ingredients together in a small container.  If you are planning to eat this all in one day, feel free to pour the dressing into the veggies and mix it all up.  Now you are ready to eat!

If you plan to keep this slaw for a few days I would recommend keeping the dressing separate and mixing it with the slaw as you eat, a spoonful at a time.

*Note: the original recipe called for peanuts, but I usually use almonds as my nut in recipes and used what I had in my home instead of buying new ingredients.  It was still delicious!


Red Cabbage Slaw

Red Cabbage Slaw

Red Cabbage Slaw

This is an update on a previous asian inspired slaw (recipe here).

1/2 red cabbage, shredded/sliced

1-1/2 cups shredded brussels sprouts

1 cup roasted slivered Almonds

3 scallions chopped

1 Tbsp Tamari

3 Tbsp Rice Wine Vinegar

1 Tbsp Sesame Oil

2 Tbsp Olive Oil

Step 1: Combine Red Cabbage, Brussels Sprouts, Roasted Almonds, and Scallions in a bowl. Mix well.

Step 2: Combine Tamari, Vinegar and Oils and whisk to mix.

Step 3:  Mix dressing into salad and add Sea Salt and Fresh Ground Pepper to taste!


Sesame Soy Cabbage Slaw with Almonds

Raw Asian Slaw

Raw Asian Slaw

Adapted from the

1 small head cabbage (or half large head)
1 bunch scallions
1 1/2 cups almonds toasted lightly

1 tbs sesame oil
3 tbs olive oil (or your preferred oil)
1 tbs tamari or soy sauce
3 tbs seasoned rice wine vinegar
1 tbs honey
Salt and ground pepper for taste


Toast almonds in toaster oven:  cover pan with foil, then spread almonds evenly in pan.  Toast on light and watch for burning.

Slice cabbage thinly.  I find it helps to quarter cabbage before slicing.  Also slice scallions thinly, using white and green parts.

Place cabbage, scallions, and almonds in a large bowl or container.

Make dressing by placing all wet ingredients in a bowl and whisking until well mixed.  Pour dressing over the other ingredients and mix well.  Let sit for an hour so flavors can marry.  Adjust salt and pepper to create your ideal flavors!


Asian Slaw

Inspired by my bestie’s recipe.


1 head Cabbage, chopped well
2 Turnips, chopped into matchsticks


2 tablespoons mild miso
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tsp sesame oil
1 tablespoon seasoning mix (seaweed, salt and sesame seeds)

Mix and Enjoy!  This is light, refreshing and crisp but tangy and flavorful all at once!

(again, sorry for the lack of imagery.  Sometimes my appetite makes me forget that I need to photograph my meals so that I can share them with you!)