Asian Slaw

By Connie Jeon | Lunch/Dinner

Feb 06
asian slaw

This Asian slaw adds the perfect amount of crunch and flavor to your day. The best part about this dish is it only gets better with time. The longer you let the slaw sit in the dressing to marinate, the better it will taste when you serve it. So if you make this for dinner, try to make leftovers for lunch the next day!

Asian Slaw
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    For the slaw
  • ½ head Napa cabbage, chiffonade
  • 2 large carrots, grated
  • For the dressing
  • ¼ cup creamy roasted almond butter
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon plum vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon lime juice
  • ¼ teaspoon fresh ginger, zested 


  • Place chopped cabbage and grated carrots in a large bowl (will be about 5-7 cups of veggies)
  • In a separate bowl, combine almond butter, vinegars, oil, lime juice, ginger and stevia, mixing thoroughly
  • Stir in 2 tablespoons of the sesame seeds
  • Stir dressing into bowl with veggies


About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.