This bright and flavorful Green Cabbage Asian slaw is the perfect side dish for stir-fries or Summer grilling. Naturally mayo-free, it’s healthy, delicious and filling.
Cabbage is not the sexiest vegetable in the world but it remains a regular in our recipe rotation all year round. Not only is it extremely versatile but it is low calorie and packed in fiber so you can eat a giant bowl without an ounce of guilt! My Asian Cabbage Slaw with Mint and Scallions is the perfect balance of salty, sour, sweet, and spicy.
Fresh herbs bring it all together and toasted nut and sesame seeds make you want to keep going back for more. And frankly, once you realize how many health benefits a serving of cabbage provides, you’ll be glad you did!
Why is cabbage good for you?
- Excellent source of Vitamin A, C, B, and E.
- Inhibits ulcers and infections.
- It contains indoles, a powerful compound proven to reduce the risk of cancer. Green cabbage, savoy, in particular, contain a good amount of sinigrin, a form of glucosinolate which has been shown to fight cancer. Specifically, research shows that they are powerful in preventing colon, prostate and bladder cancer.
- Cabbage is a muscle builder, blood cleanser and eye strengthener.
- Readily available and easy to grow.
- Rich in iron and sulfur, vital digestive cleansers.
- Extremely versatile and works well with various flavors.
- Very low calorie.
- Cabbage contains polyphenols that help regulate our inflammatory system and prevent chronic inflammation.
This slaw is the perfect alternative to the traditional mayo-laden side dish found in deli counters and BBQs throughout America.
Red cabbage is a bit bitter and it offers even more health benefits than green!
Yes! Cabbage is sturdy enough that it won’t wilt.
Your fork is waiting.
📖 Recipe
Green Cabbage Asian Slaw
Ingredients
Asian slaw:
- ½ green cabbage thinly sliced – savoy and napa work well
- ½ cup scallions thinly sliced
- ¼ cup fresh mint minced
- ¼ cup cilantro roughly chopped
- ¼ cup toasted slivered almonds or roasted peanuts
- 2 tablespoons black roasted sesame seeds optional garnish
Sesame Ginger Vinaigrette
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce low sodium
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon ginger root grated
- ½ tablespoon chili paste optional
Instructions
- Add cabbage, scallions, cilantro and mint to a large bowl.
- In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly.
- Sprinkle toasted almonds on slaw before serving.
Chef’s Notes
Nutrition
Want more healthy Asian recipes? Check out my Pinterest board!
Gail
This is the second time I’ve made this recipe — love it! I like to make it the day before so the cabbage gets a little wilty. I’ve also printed out and given away the recipe many, many times.
Aggie
Haha, I had to laugh because you are right, cabbage just isn’t sexy :) But I love it! I have been waiting for you to post this recipe. I’m all over this one, looks delicious!