Paleo Asian Slaw with Creamy Ginger Almond Dressing

Paleo Asian Slaw with Creamy Ginger Almond Dressing
  • Sumo

I love Asian flavors and I love salads. Mix the two together and it’s going to be epic. I used the vegetables that I had on hand and tweaked an old recipe for an Asian peanut dressing.  It turned out delicious.  We served this with grilled steak, but it would work well as a side dish to just about anything.

 

 

 

It looks like a lot of chopping, but it really doesn't take long

It looks like a lot of chopping, but it really doesn’t take long

 

SONY DSC

The dressing is awesome

Plated up for as a meal or a side dish

Plated up for as a meal or a side dish

Paleo Asian Slaw with Creamy Ginger Almond Dressing

Ingredients

  • Half of a head of cabbage (about 4-5 cups) shredded
  • 3 cups of shredded greens (I used Swiss chard, you could also use spinach, Romaine lettuce or kale)
  • Half of a peeled kohlrabi, sliced into match sticks
  • 2 carrots, grated
  • 1 stalk of celery, finely diced
  • 2 green spring onions, diced
  • 1/4-1/2 cup chopped almonds (or nut of choice)
  • 1/4 cilantro, chopped
  • For the Dressing
  • 1/4 cup almond butter
  • 2 Tablespoons honey
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon tamari sauce or coconut aminos
  • 1 teaspoon olive oil
  • 1 Tablespoon of fresh ginger, grated or finely chopped
  • 1 clove of garlic minced

Instructions

  1. For the salad part, just chop everything as directed in the ingredients list and put it all together in a big bowl.
  2. For the dressing, put all ingredients together in a small bowl or dressing container and mix well.
  3. Pour the dressing over the salad and toss well to coat.
http://swisspaleo.ch/paleo-asian-slaw-with-creamy-ginger-almond-dressing/

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