Cole slaw is such a summer staple, isn’t it? Sometimes I miss the creamy and refreshing taste of cole slaw and am grateful for the availability of very good vegan versions. This recipe is a variation on tradition cole slaw for something new and different using Asian flavors. I decided to omit the vegannaise in the recipe, but I have also tried adding 1/4 cup of vegan mayo to it as well; that was very yummy if you’re going for a more traditionally creamy texture. For this version I wanted to keep it low calorie, chunky and textured, and fresh and healthy. And it’s just that!

This Asian slaw would make a great side dish to some barbecued tofu, delicious on top of a banh mi or a veggie dog, or a yummy light lunch or dinner on its own. You could substitute peanuts for cashews if you’d like, and/or whisk in a tablespoon or two of peanut butter into the sauce for a chili peanut sauce flavor. Just make sure to enjoy that gorgeous color of the red cabbage – it’s one of nature’s finest creations!

1/2 head red cabbage, thinly shredded

1 cup matchstick carrots

4 scallions, thinly sliced

1/2 chopped cashews

1/4 cup rice wine vinegar

1/4 cup soy sauce

2 Tbsp maple syrup

1 tsp sesame oil

1 tsp asian chili sauce

zest of half a lime

juice of 1 lime

In a large mixing bowl, add chopped cabbage, carrots, scallions, and cashews and mix together. In a measuring cup, whisk together the rest of the ingredients. Pour sauce over the cabbage mixture and fold to incorporate until everything is well coated. Taste test it; if it is too dry mix up a bit more sauce to add, and if it is too wet add a bit more shredded cabbage. Cover and refrigerate for 2 hours. Serve cold.

Serves 4