Asian Purple Cabbage Salad with a Creamy Cilantro Vinaigrette (no dairy)

Do you know a good name for coleslaw other than coleslaw?

There might not be one – which is really too bad – because coleslaw has so much potential and quite a bit of flexibility. It also packs a ton of nutrients in one small package. Too bad the name isn’t so attractive.

Coleslaw and potato salads are those two quintessential salads for any successful BBQ. But not the nasty kind you get from the grocery store with all the questionable ingredients, overly drowned with nasty dressing, so no vegetable flavor remains.

No. Not that kind.

But rather the kind where the cabbage is still crisp and fresh, perfectly dressed with just the right amount of dressing so it compliments all the other flavors. Or a potato salad made with new potatoes, either boiled to perfection and soft but not mushy, or roasted and delicious (I’ll have to make one of those soon).

Back to coleslaw. The best part of a coleslaw is that it is highly adaptable. Change the dressing and you change the salad. This allows it to pair well with almost any BBQ theme and it’s always perfect for fish or grilled chicken.

No matter how hard I try to sell this coleslaw, it still won’t sound as appetizing as it would if it had a different name.

So instead of slaw, I’ll just call it a cabbage salad. After all, it’s not really assembled like a slaw. At least not shown here, but it can be done either way. Combining all the ingredients together is an option, but it doesn’t look very pretty that way. I chose to do a deconstructed version of a coleslaw to highlight all the wonderful ingredients and the freshness of the flavors.

Not only is it filling but it’s low in calories and you’ll feel healthier just for having eaten it!

Asian Purple Cabbage Salad

  • 1/2 head of Purple Cabbage or 6 cups
  • 1 carrot, julienned or shredded
  • 4 radishes, thinly sliced
  • 1 bunch fresh mint, roughly chopped
  • 2 Tbsp sesame seeds, toasted

In a small frying pan over medium high heat, toast the sesame seeds until golden. About 1 minute. To assemble the salad add all the ingredients to a large bowl. Add the dressing and toss to coat. If you own a mandoline, it will make chopping the carrot and radishes super fast.

Alternately, spoon 1 -2 Tbsp of dressing onto a plate. Layer the ingredients separately on a plate, on top of the dressing. Garnish with toasted sesame seeds. Example show above.

Asian Dressing

  • 2 Tbsp rice wine vinegar
  • 1/2 Tbsp Sesame Oil
  • 1 Tbsp Tamari  or low sodium Soy Sauce
  • 1/2 cup cilantro, chopped
  • 1/2 tsp Srirachi sauce or other hot sauce
  • 1/2 Tbsp Maple syrup or other sweetener

Using a blender or an emulsion blender, combine all the ingredients above until smooth and creamy.

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I’m sharing this with Summer Salad Sunday, My Meatless Monday, Mangia Monday, Monday ManiaSlightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Simple Lives Thursday, and Full Plate Thursday.

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17 Responses to Asian Purple Cabbage Salad with a Creamy Cilantro Vinaigrette (no dairy)

  1. Linnae Dufresne June 17, 2012 at 10:28 pm #

    Seriously- I am in love with this recipe!! I cannot wait to try it!! 

    • beyondthepeel June 18, 2012 at 4:04 pm #

       Thanks Linnae! Let me know how it turns out for you.

  2. inspirededibles June 18, 2012 at 11:57 am #

    Look at the extraordinary colours of nature in this stunning salad!  Nature’s bounty on a plate.  It doesn’t get more spectacular.  Beautiful France – and I love that cilantro dressing too!

    • beyondthepeel June 18, 2012 at 4:03 pm #

       Oh, the cilantro dressing is so yummy…

  3. The Café Sucré Farine June 18, 2012 at 1:12 pm #

    France, they say “a rose by any other name would smell as sweet…..” but I have to agree with you that slaw just doesn’t sound very exciting. But that’s okay because your salad looks and sounds fabulous so I don’t really care what it’s called, just bring it on! :)

    • beyondthepeel June 18, 2012 at 4:03 pm #

       Glad we’re on the same page Chris! Bring on the salad! :)

  4. Mary Bergfeld June 18, 2012 at 7:13 pm #

    I really like this salad. I find the dressing particularly interesting. I’ll have to give it a try. Have a great day. Blessings…Mary

  5. Mjskitchen June 19, 2012 at 2:06 am #

    Cabbage slaw sounds like a great name for this to me! What a nice combination of ingredients and that dressing sounds wonderful!  Marking this for a time real soon!

  6. Danielle @ Against All Grain June 19, 2012 at 4:00 pm #

    Looks delicious! I’d love for you to link it up to this month’s Go Ahead Honey It’s Gluten Free event if you’re willing! The roundup will go live on July 1! Go Ahead Honey, It’s Gluten Free! Seasonal Salads

  7. Miz Helen June 21, 2012 at 8:05 pm #

    I just love the dressing for this beautiful salad, we would really enjoy it.   Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Chayathecomfycook June 22, 2012 at 2:36 am #

    This is a beauty of a salad.  It is wonderful that we can have beauty in healthy eating.

    Please come by and pick up an award.

  9. Debbie @ Easy Natural Food June 22, 2012 at 4:51 am #

    Love it! Looks so pretty and appetizing, and the dressing sounds so tasty. Pinning this one! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon.

  10. Jenn Erickson June 25, 2012 at 6:44 pm #

    Those colors!  Those flavors!  Sublime!!

  11. Laura June 26, 2012 at 9:05 pm #

    I am featuring this tasty salad this week on Allergy-Free Wednesdays :)

  12. Linnae Dufresne July 2, 2012 at 1:01 am #

    I love, love, love this recipe!! I featured it on my Sunday Link Love!! 

    I am super excited to make this!! 


  1. Link Love | ournourishingjourney - July 2, 2012

    […] this Asian Purple Cabbage salad sounds like […]

  2. 10 Five Minute Whole Food Lunches You Need To Make | - August 21, 2012

    […] Asian Purple Cabbage Salad with a Creamy Cilantro Dressing (DF) This salad is great because it actually tastes better once the dressing has been on it for awhile and there’s no wilting or soggy salad to be had. Add the mint before eating to retain the best flavor. […]

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