Whether you serve this slaw up as a side for a bbq OR as topper for a veggie burger, this Asian inspired coleslaw will be a hit. We call it “Asian Style” because of the sesame oil, ginger, garlic and chili garlic paste. Ginger is a spicy good addition to the slaw and brings bright flavors and zing.

Ginger is helpful in eliminating gastrointestinal distress. In a recent double-blind study, ginger was shown to be far superior to Dramamine for motion sickness! We use it a lot in our cancer fighting kitchen for nausea during chemotherapy treatment. Ginger is also a anti-inflammatory because of compounds called gingerols. These substances are believed to explain why so many people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in their mobility when they consume ginger regularly.

Asian Style Slaw

  • 16 OZ Coleslaw Mix or any combo of sliced cabbage carrots, peppers, snow peas, etc.
  • 1 Bunch Green Onions, sliced, green parts only
  • 1 Cup Chopped Cilantro
  • 3 TB Avocado or Grapeseed Oil
  • 1 TB Toasted Sesame Oil
  • ¼ Cup Unseasoned Rice Wine Vinegar
  • 3 TB Honey
  • 1 TB Tamari or Soy Sauce
  • 1 Grated Garlic Clove
  • 1 TB Grated Ginger
  • ½ Tsp Sea Salt
  • ½ Tsp Chili Garlic Paste
  • ½ Cup Salted Roasted Peanuts

Toss the coleslaw mixture, green onions and cilantro together in a bowl. To make the dressing, add the remaining ingredients except for the peanuts to a small bowl or jar. Toss the salad with the dressing and top with the peanuts.

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