Napa Cabbage Slaw

Napa Cabbage in a toasted sesame dressing - Makes about 8-10 servings.


  • 1 tablespoon honey (can add more to taste)

  • 4 tablespoons rice vinegar

  • 3 tablespoons plain sesame oil or avocado oil

  • 3 tablespoons toasted sesame oil

  • 2-3 tablespoons coconut aminos or tamari

  • 4 tablespoons peanut butter or almond butter (optional)

  • 1 teaspoon minced ginger

  • 1 clove minced garlic

  • 6 cups thinly sliced Napa cabbage (about 1/2 large head)

  • 3 carrots, grated

  • 4 green onions, sliced

  • 1/3 cup roasted peanuts or sliced almonds


  1. Whisk together honey, coconut aminos/ tamarin, garlic, and ginger rice vinegar in a large bowl.

  2. Slowly whisk in oils until well blended and emulsified.  

  3. Mix in nut butter with dressing.
  4. Add cabbage, carrots, green onions, and almonds or peanuts and toss to combine.

  5. Coleslaw may be made a day ahead, covered and chilled until ready to serve.

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