cabbage slaw

Easy Crunchy Asian Slaw- a simple vegan slaw with the BEST SLAW DRESSING EVER that can be made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls. A great way to add more veggies into your everyday meals. #slaw #asianslaw #veganslaw #easyslaw #tacoslaw

Easy Crunchy Asian Slaw ( with the BEST Asian Dressing!) 

scallions, sliced

cilantro

olive oil

sesame oil

rice wine vinegar

brown rice syrup, agave or honey

soy sauce (or GF alternative

garlic clove, finely minced garlic

ginger, finely chopped

salt

chili flakes

sesame seeds

peanuts

Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

Whisk Asian Slaw Dressing ingredients together in a small bowl.

 Garnish with sesame seeds and/ or nuts.

Great Recipe- was missing something. Juiced a lime, cake out perfect.

Made this salad for light lunch in this lockdown and it was amazing fresh clean food with deep flavours. This is definitely going to my regular go to lunch. Going to try other recipes  from your Website.

This salad is not only beautiful but tastes great too!  The colors make you so happy!  I chopped a lot of my veggies in Blender and blended the dressing in there too, easy!
Perfect for a hot summer day with some grilled chicken!  Plan to make this all summer long!

I made this recipe and the star of this s recipe was the dressing. Thank you for sharing. I've tried SO MANY salad dressing recipe and this was the BEST. It has a lot of room for adjustment and does not compromise the flavor (I've tried different variations and the taste is true to it's base). Thanks for sharing again.

Followed the recipe rather loosely, swapping some ingredients but it turned out just brilliant. I love coleslaw but got a bit tired of it and this is a very happy alternative. Thanks

We made this slaw to go with Father’s Day BBQ dinner, it was perfect for summer meal. Crunchy, refreshing and all the flavors. The slaw was a huge hit! Thank you Sylvia!

This will be made again, my family scarfed it all down last night, no leftovers :)  Great recipe!

This was amazing!  I made it early in the day for our dinner.  The first night we ate it with some burgers.  The second night I put crunched up dry Ramen noodles in it and we ate it as our main dish.  The third day we had some with our lunch.  I stopped after the third day but my husband kept eating it until day 5 when he finished it.  He wants me to make it again.  Very delicious.  Flavors are spot on.

This recipe is absolutely delicious and so versatile!  We had it as a side dish the first day and day 2 it made an absolutely amazing base for grilled dish tacos. I will be making this again!

Delicious! I loved the added chilli flakes for some spice. Will definitely be saving this recipe. Thank you!

I loved this recipe! I won't lie, I didn't have a lot in the fridge when I made it, so the base was just a big head of napa cabbage, shredded. I added in chow mein noodles and toasted almonds. Even with all of the modifications it was delicious. I'll make it by the recipe next time!

Wonderful recipe! I reviewed you on my FB Page:  
https://www.facebook.com/paleoprimalrx/posts/2657712821166154

I don't usually comment but this recipe was fantastic! I used 1/2 green cabbage and kohlrabi from my CSA farmshare and an old apple, cut in matchsticks. It was so filled with flavor and vegie goodness hitting the heat, acid, sweet, freshness criteria. Everyone loved it! Bravo!

Absolutely delicious!!!! LOVE this recipe

Thank you for sharing another winning recipe!  Made it yesterday and it was phenomenal!  The dressing is so good!  I’ve been looking for a good Asian recipe for a long time and now have one in my repertoire thanks to you!

I made my own slaw recipe but used the dressing part only substituting vegetable oil for the olive oil. Normally I cook with olive oil but it has a flavor I didn't want to interrupt the Asian flavors. It was delicious though!

This is amazing. I’ve never been so full from slaw. I added some pineapple because we had one to use up and it took it to another level. My husband and kids loved it, too. I made a dinner out of it with the Katsu chicken since hubby insisted on meat. Perfect!

Nice recipe- simple and tasty. Will make again.

This salad is amazing everyone loves it and is asking for the recipe

https://content.jwplatform.com/videos/BTwkAFMq.mp4

How to make a simple Asian Slaw! This vegan slaw can be made ahead and is delicious alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to Buddha bowls. Flavorful, easy and crunchy!<br />


 ASIAN SLAW RECIPE

<em>These Baja Fish Tacos loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! The perfect healthy dinner recipe everyone in your family will love!</em>

Epic Baja Fish Tacos With Avocado Crema

lbs. cod filets

avocado oil

teaspoon garlic powder

paprika

cumin

teaspoon sea salt

ancho chili powder

teaspoon ground black pepper

corn tortillas

cooking spray

pico de gallo

green cabbage, thinly sliced

purple cabbage, thinly sliced

lime juice

honey

salt & pepper

2 avocados

clove

cup fresh cilantro

teaspoon cumin

teaspoon red pepper flakes

tablespoon lime juice

red wine vinegar

tablespoon olive oil

Epic Baja Fish Tacos with Avocado Crema

To a large bowl, add green cabbage, purple cabbage, 2 tablespoons of lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.

Cilantro Lime Cabbage Slaw:

To a food processor add, avocado, garlic, 1/4 cup cilantro, cumin, red pepper flakes, 1.5 tablespoons of lime juice, red wine vinegar, olive oil and salt. Blend until smooth and looks like a puree or dressing. Set aside.

Avocado Crema:

To a small bowl, add 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon ancho chili powder and 1/4 teaspoon ground black pepper. Stir to blend everything together.

Season both sides of cod with spice blend and gently rub in.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add season cod. Sear each side for 2-3 minutes. (the cod is done when it is still white in the center and gently flakes apart)

Remove cod from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Baja Fish Tacos: To one heated corn tortilla add 2 tablespoons of avocado crema, 1/3 cup slaw, 2 oz. of cod and (optional) pico de gallo.

Baja Fish Tacos:

AMAZING! My husband grew up in So. Cal with fish tacos as his favorite dish, ordering at local restaurants as well as in Mexico.  He said these were the best fish tacos he's ever had!

Made this using grouper and it was restaurant quality! Will make again and again!

Very easy to make and delicious! Flavours of the slaw, sauce and fish make for a fantastic taco.

https://www.youtube.com/watch?v=0kd1DqMs48I

These Baja Fish Tacos are loaded with cilantro lime slaw, zesty Avocado Crema and fresh Pico de Gallo! These fish tacos are pan seared with a blackening spice, no frying or batter required! The perfect healthy dinner recipe everyone in your family will love!
Recipe: https://www.joyfulhealthyeats.com/epic-baja-fish-tacos-with-avocado-crema/

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Crispy Fish Tacos Recipe By Tasty

cabbage,

½ medium red onion, small diced

roma tomatoes, diced

cilantro,

jalapeño,

salt,

all-purpose flour

bay seasoning

baking powder

lager beer

vegetable oil,

cod,

avocados

sour cream

corn tortilla, warmed

radish, thinly sliced, for serving, optional

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Crispy Fish Tacos Recipe by Tasty

Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.

Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.

Heat the vegetable oil in a large pot until it reaches 350°F (180°C).

Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.

To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.

https://vid.tasty.co/output/113618/landscape_480/1540840058

Cabbage and Mango Slaw- this healthy, detoxing recipe is low in fat, vegan and gluten-free. Makes a delicious summer side salad ... and perfect in Tacos!

Cabbage Mango Slaw

cabbage (½ of small purple cabbage)

mango (ripe but firm, not soft)

cilantro chopped, thin stems ok

¼ C finely diced or thinly sliced red onion

orange

lime

Slice or shred cabbage very thinly- Add to large bowl.

Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.

Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime

Add oil and salt and mix gently to combine.

Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.

I have made this 3 times in the past month. It's so simple and healthy and satisfying. My family is getting a little tired of it but I could eat it every day.

You have listed cilantro as an ingredient twice, is there an ingredient missing?  I'm wanting to make this tomorrow for dinner.  Thank you!

I make this salad all the time. We all love it. I eat it for lunch or dinner, and on occasion, even for breakfast. I usually top if with some roasted cashews for a little salty, crunchy contrast. Yum!

This is delicious.  I ate it for lunch several days in a row and then last night I made the Caribbean Shrimp Tacos recipe that uses this for the slaw.  It was also great.  Thanks so much.

This Cilantro Lime Slaw is the perfect addition to any taco! Crisp, crunchy, and, tangy, it comes together in about 5 minutes and is loaded with all real ingredients - and NO MAYO! This slaw is tossed in a Mexican-inspired lime vinaigrette which leaves it tasting light, zesty, and refreshing!

Cilantro Lime Slaw

cabbage

red onion, petite diced

garlic powder

Kosher salt

cracked pepper

Add cabbage, onion, and cilantro to a large bowl.

In a measuring cup, combine olive oil, lime juice, honey, cumin, garlic powder, and a couple pinches of salt and pepper. Mix until well combined.

https://content.jwplatform.com/videos/AFwROoks.mp4

This Cilantro Lime Slaw is the perfect addition to any taco! Crisp, crunchy, and, tangy, it comes together in about 5 minutes and is loaded with all real ingredients – and NO MAYO! This slaw is tossed in a Mexican-inspired lime vinaigrette which leaves it tasting light, zesty, and refreshing!

Cilantro_Lime_Slaw_B

This easy shrimp taco recipe is everything you&#x27;ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw... are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.

Spicy Shrimp Tacos with Avocado Crema

1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)

tsp dark chili powder

tsp smoked paprika

tsp cumin

oregano

garlic

tsp red pepper flakes

tsp kosher salt

lime (about 2 tsp)

tbsp avocado oil

avocado, seed removed and flesh scooped out

jalapeño, seeds removed

garlic,

limes, juiced (3 tbsp)

plain greek yogurt

water

green cabbage

purple cabbage

flour

Cilantro

Lime Wedges

In a small bowl, whisk together the marinade...

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.

While the shrimp is marinating, in a food...

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages....

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a...

You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).

Assemble the tacos: Place the tortilla down, add...

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

This Crunchy Cashew Edamame Cabbage Salad with toasted sesame dressing is an easy weeknight meal that's ready in 10 minutes. It's a vegan salad that’s a little sweet and a lot crunchy!&nbsp;

Crunchy Cashew Cabbage Salad

sesame oil oil

tbsp toasted sesame oil ((I used Sprouts brand))

tbsp raw organic apple cider vinegar

tbsp coconut

¼ tsp crushed red pepper flakes

Tricolor Coleslaw

red cabbage

carrots

edamame, thawed/cooked

cashews

tbsp chopped scallions (green onions)

Whisk dressing ingredients in a large bowl. (You can also shake the dressing in a jar and pour it onto the salad ingredients.)

Add the slaw, carrots, cabbage, and edamame to the bowl. Toss to coat.

Top with cashews and green onions. Serve.*

The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

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Top Tags

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The most viewed cabbage slaw recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine