Servings: 6 Prep: 15 mins Cook: 0 mins Total: 25 mins
This stuff is absolutely addictive! With a helpful slicing tool, like a mandolin (watch your fingers!) something like this can be whipped up in just a few minutes!
This is, in very large part, this utilizes a lot of the same tastes and textures as you’d find in my Uber Crack Slaw. However, this is cold and perfect for a box lunch, paired with something like a chilled chicken breast. It would also be excellent as a potluck salad. Not only is it bright and colorful, but the sweet crunch, combined with the stronger ginger and sesame flavors will have everyone asking for the recipe!
Another interesting aspect of this particular salad, it’s actually better after it sits in the marinade and macerates for a bit. It’ll wilt and soften. It will lose a little bit of its bright rainbow vibrancy, but … it’s STILL quite beautiful to look at, while tasting even better!
A fun Asian themed slaw, perfect for just about any occasion! (ok, except maybe Thanksgiving … or a trip to the dentist, but … you get the point!)
Ingredients
- 1 small head napa cabbage shredded
- 2 small red bell peppers seeded and sliced thin
- 1 large carrot peeled and sliced into very thin sticks
- 1 cup snow peas sliced into very thin sticks
- 1 medium red onion sliced thin
- 4 whole green onions (scallions)
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp fresh ginger chopped
- 4 each garlic cloves minced
- 2 tbsp sesame oil
- 2 tbsp 'Swerve' or other sugar replacement
- 2 tbsp black sesame seeds (or regular toasted sesame seeds)
- salt and pepper to taste
Instructions
- In a big bowl ... mix it all together! Let it sit for about 10 minutes. Mix it all again. Eat!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …
Cannot believe how complicated the directions are….just kidding. I’m really enjoying your recipes.
Hi Jan, I suppose I could’ve just said. "Mix. Eat.", but … you know … I like to make it complicated! 😉
Chopped cilantro takes this recipe over the top. Try it.
I cannot wait to make this! You have made low-carb do-able for me through your absolutely wonderful recipes! Thanks again!
Renee, I can definitely see cilantro in this. Nice add! Maybe swap out the soy and use some fish sauce in its place … for an alternative. A nice match with the cilantro … and maybe throw some fresh basil in it, too. YUM! :D<br /><br />
Nancybeth … happy to help! How was it?! 😉
I love the recipes that I find here but would really like to know how much sodium is in them. I have to watch my sodium intake. Thank you.
Hi Mojo, because I never list the amount of salt to add, I decided early on to omit sodium (also because there was no room in the grid). Ultimately, sodium isn’t my particular fight and sodium really isn’t an issue for most. If you’re ever in need of knowing the amounts, you can use the same service I use … the USDA database. I access it, <a href="http://nutritiondata.self.com" target="_blank">here</a>. I have no issue with sodium and would’ve gladly added it when I designed the format, but … that one column kept forcing the grid awry and I made the difficult decision to omit it. I’m sorry! :/
I am not a big fan of ginger. Would garlic or thai pepper be an ok substitute especially if I used cilantro.
—Reply posted by DJ on 1/5/2015
Hi Becky … sure! Ultimately, if you just completely left it out, it would still be quite tasty. Adding back in a few other complimentary flavors would bring back some of the character. I say for it! 🙂
I just finished making this recipe and eating a big bowl of it. Wow, it’s delicious! I am adding it to my weekly rotation. And I love the idea of bringing it to work with some chicken in it. Thanks for another awesome recipe!
—Reply posted by DJ on 4/17/2015
YAY!! I’m glad you liked it! Take a look through the salad recipes, I’ve got a beef one with some similar flavors, specifically designed for going to work. Take a look! 🙂
Confused about the sweetener. 1 pack spend a says.1 gram, yet 24 grams of swerve? What is the equivalent?
*Splenda
—Reply posted by DJ on 6/9/2015
Hi Drda. Both Swerve and Splenda are designed to be equally sweet and have the same volume as sugar. So, in terms of using them in recipes, they are essentially interchangeable. I suggest going to the top of my website and clicking “Search” and then search for “The Sweet Spot”. I wrote a series of posts that delves pretty deeply into sweeteners. The short answer is … Granular Splenda has about 24 net carbs per cup and Swerve has zero. In general, Swerve is not going to impact your blood sugars, whereas Splenda very well might. For something like this recipe, I wouldn’t worry about it, but … for larger quantities, it makes a difference. I hope this helps! 🙂
DJ – My daughter says there is no way that you can prep this in 15 minutes unless you have super duper knife skills. It took her an hour to chop all the veggies. It was delicious though!
Make this slaw all Summer long. Use this dressing on mixed green salads too; goes wonderfully well with avocados. Only ingredient I never include is “sweetener” or sugar. Just doesn’t need it.
I agree, sweetener isn’t not necessary!
Wow! Definitely add the cilantro! Time to sharpen those knives and allow for some extra prep time, but well worth it! I put it with lightly battered fish pieces and sliced avocado in a warm tortilla. The textures were amazing!