Shredded Asian Slaw with Almond Ginger Sauce
Prep time
Cook time
Total time
Category: Salad
Makes: 3-4 servings
  • 1 medium celeriac, peeled and grated
  • ½ medium kohlrabi, peeled and grated
  • 1 large carrot, grated
  • 1 thin organic English cucumber, sliced
  • 1 medium organic red bell pepper, julienned
  • 1 organic cayenne pepper, minced (optional)
  • 5 medium green onions, chopped
  • 3 garlic shoots, chopped (or 1 clove garlic, minced)
  • 1 handful cilantro, chopped (optional)
  • 1 tablespoon unhulled white sesame seeds
  • 1 tablespoon black sesame seeds
Almond Ginger Sauce
  • 3 tablespoons raw almond butter (preferably homemade)
  • 3 tablespoons organic gluten-free tamari
  • 1 heaping teaspoon miso (we used shiro miso which has a milder flavour)
  • 1 tablespoon No. 3 dark maple syrup
  • 1 ½ teaspoons raw apple cider vinegar
  • 1 ½ teaspoons grated ginger
  • few turns of freshly cracked black pepper
  • ½ large lime, sliced for serving
  • chopped raw cashews, for serving
  1. Prepare all vegetables and place in a large bowl. Add sesame seeds and toss.
  2. In a small bowl, whisk together dressing ingredients.
  3. Divide slaw into bowls and top with a few spoonfuls of dressing and a handful of raw cashews. Include a wedge of lime with each bowl for squeezing overtop.
Notes & Substitutions
nightshade-free // omit peppers
soy-free // coconut aminos and a rice-based miso
Recipe by Newleaf Nutrition at