When I was a kid I hated cole slaw. I’m not sure what it was, maybe some terrible first experience that had me scarred, but I couldn’t get away from it fast enough. It wasn’t until I started working at a sandwich shop and ended up eating their slaw out of sheer boredom with the other sides that I started to tolerate it. Now I’m a huge fan and love all the different varieties.
This is great on its own or as a crunchy topper to an asian wrap. I bet it would be good inside a spring roll or some veggie sushi too.
You can mix it and eat it right away. If you can muster the patience it’s even better after sitting in the fridge for an hour or two. Really helps the flavors blend and the coldness adds to the experience. Lasts for about a week in the fridge.
Asian Style Cole Slaw with Toasted Almonds
- 2 cups purple cabbage shredded
- 2 cups heirloom carrots shredded
- 1/4 cup basil fresh, chiffonade
- 1/4 cup mint fresh, chiffonade
- 1/2 cup almonds toasted
- 1/4 cup oranje juice fresh squeezed
- 1.5 tbsp toasted sesame oil
- 1/4 cup rice vinegar
- 1/2 tbsp fresh ginger minced
- 1/2 tbsp dijon mustard
- 1/4 cup veganaise
Combine orange juice, oil, vinegar, ginger, dijon and vegenaise in a bowl and mix together well.
Put the cabbage, carrots, basil, mind and almonds in a large mixing bowl. Add in the dressing and stir until all the elements are evenly coated. Let chill in the refrigerator for at least an hour before serving.