Crunchy Asian Slaw
Picnics, they are my absolute favorite thing about summer. Mainly because they combine two of my favorite things – nature and food! There is nothing better then gathering outside with people you love and noshing on a great potluck of summer eats.
When you’re on a plant-based diet, however, picnics can sometimes be stressful, because you don’t know ahead of time how much food you’ll actually be able to enjoy. While most picnics require you to bring one dish, I always bring several. That way I know I’ll have a guaranteed full meal, even if the entire picnic is not plant-based friendly. At my 4th of July picnic yesterday I brought some delicious tofu dogs (because vegans like grilled hotdogs too!) and a colorful asian slaw as a side.
Now this is not your average slaw. Most picnics feature the traditional coleslaw made of green cabbage, carrots, and a mayo-based dressing. I decided to shake things up by bringing an unexpected sweet yet tangy Asian slaw starring red cabbage. This slaw is crunchy, flavorful, and packed with a rainbow of healthy nutrient-rich veggies. It’s also way more eye-catching than your average coleslaw.
- 1 (16 ounce) bag shredded red cabbage (or about 4 cups shredded cabbage)
- 2 cups shredded carrots
- ⅔ cup thinly sliced green onions
- 1 red bell pepper, diced
- ½ cup sliced almonds
- 2 Tbsp sesame seeds (optional)
Asian Vinaigrette Ingredients:
- ⅓ cup vegetable oil
- 3 Tbsp rice wine vinegar
- 1 Tbsp agave nectar
- 1 tsp tamari
- ⅛ tsp sesame oil
- Whisk all vinaigrette ingredients together until combined.
- Add slaw ingredients to a large mixing bowl, then add the dressing, tossing all ingredients until combined. Sprinkle with sesame seeds if using.
- Serve immediately, or refrigerate in a sealed container for up to 1 day.