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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

Drop The Weight, The Meds & The Emotional Baggage!

© 2019 Going Vegan For Health, LLC

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Oil-Free Vegan Asian Slurpy Slaw

March 15, 2017

Before I was vegan, I was never much of a slaw person, thinking Cole Slaw was the only one. Now that I am vegan, my culinary views have exploded and I have discovered the cool crunch and sheer delight  of a cabbage-based slaw (or bowl of shredded veggies) with an amazing dressing. Not to mention the high cancer-fighting sulforaphane content in cabbage that makes me want to eat this all the time.

 

I created this slaw while playing around with an Asian tahini dressing, thinking these cool shredded slaw veggies would perfectly compliment it's ginger twang and subtle heat. 

 

 

How to make it all in one bowl

 

Whisk the dressing ingredients together on the bottom of the bowl:

 

1 inch nub of ginger, peeled and grated

1 large clove garlic, peeled and grated

1 heaping tbsp. tahini

1 heaping tbsp. tamari or coconut aminos

1 heaping tbsp. apple cider vinegar

1 heaping tsp. pure maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper

sriracha or hot sauce, optional

 

Prep tip: Use a fine grater to finely grate ginger and garlic to avoid the mess of mincing with a knife.

 

Whisk, whisk, whisk until combined and creamy. Feel free to double or quadruple this dressing and keep in a jar in the fridge (4 tbsp. = 1/4 cup)

 

Now add the slaw ingredients:

 

2 cups green cabbage, shredded

1/2 cup carrots, shredded

1/2 cup cucumber, shredded

1/4 cup red or green pepper, shredded

1/4 cup radishes or daikon, if available, shredded

1/2 cup shelled endamame

1/2 cup any sprouts

2 green onions or scallion, white and green parts, finely chopped

1 tsp. sesame seeds, optional

 

Prep tip: Use a slicer to make very quick work of any chopping or shredding.

 

Using a large spoon, stir up from the bottom turning over and over the contents of the bowl until all of the slaw is coated with the dressing. Add sesame seeds if desired. Slurp!

 

Want to take back your health eating this way

but need help getting the health & weight loss results you really want?

 

 Schedule a free Plant-Empowered Woman Activation Call with me to:

 

-CREATE a crystal clear vision for the healthy lifestyle you want free of the health conditions and limiting beliefs that are dragging you down

-UNCOVER hidden challenges sabotaging your health and weight loss efforts

-LEAVE this session with a plant-based plan...renewed, inspired and ready to reclaim your health quickly through a whole food plant-based vegan diet and lifestyle

 

With Love, Broccoli & Vegan Weight Loss Magic ✨

Vegan Coach Naomi

 

 

 

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