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Asian Inspired Cabbage Slaw

This salad is my most loved. It's my go-to when I'm headed to a BBQ or a get together... because no matter what is served, this salad is a meal in itself! Packed with fiber, antioxidants, and TONS of nutrients... it's worth EVERY amount of effort. 

I highly recommend making 2 batches of this. The dressing is SOOOO freaking yummy and is good on any vegetable known to man. It can even be used as a marinade. 

The base of the salad combines super antioxidant rich vegetables that nourish your body. Red cabbage boosts the immune system as it is one of the top vitamin C foods on the planet!! It helps fight inflammation, arthritis, AND promotes a healthy gut!

Cilantro is AMAZING at removing heavy metals from our body such as aluminum, arsenic, and cadmium! (Source) Also this salad is full of plant protein! The amount of quinoa in this salad boasts 12 grams of protein! Combing with raw garlic and ginger? Come on! What more do you need in a salad? NOTHING!

Serving food that nourishes the body and tastes amazing is what feeds (pun not intended) my soul!

Dive into this delicious salad and feel the love! When we feed our bodies clean and give it the information it needs to thrive, we feel the power effects and how food truly is medicine!

Let’s do this!

Dressing Ingredients:

  • 1/4 cup diced red onion or shallots
  • 1/4 inch grated ginger
  • 1/4 cup chopped cilantro
  • 4 tbsp of Olive oil (substitute for avocado oil or your favorite non-toxic oil). You can visit my blog post Super Simple Switches and learn about healthy vs. unhealthy oils. 
  • 6 tbsp of organic rice wine vinegar
  • 1 tbsp of coconut aminos or liquid aminos (you can also use soy sauce - my last choice.) 
  • 2 tbsp of nut/seed butter (peanut, cashew, or tahini are my favorite for this recipe)
  • 2 tbsp of raw and unfiltered honey or organic maple syrup
  • 1 large clove of garlic diced or pressed
  • Juice of 2 limes
  • salt and pepper to taste

Salad Base Ingredients:

  • 3 cups shredded red cabbage
  • 3 large carrots shredded
  • 3 large green onions chopped
  • 2 cup chopped spinach
  • 1/2 cups cooked quinoa (optional and not required)


  • 3/4 cup sliced or diced roasted unsalted almonds. To roast almonds, preheat oven to 350 degrees. Place unbleached parchment paper on a baking sheet and spread almonds out evenly. Bake for 10 minutes. Don’t overcook!
  • 1/4 cup roasted sesame seeds (optional but SO yummy)
  • Any clean meat. I like cooked wild caught salmon, grilled pasture raised chicken or grass-fed steak! (Where I get all my grass-fed pasture raised beef!) 


  1. In a mason jar or small glass bowl combine all dressing ingredients.
  2. Whisk together and shake well. 
  3. Taste and adjust as needed. Need more acidity, add more rice vinegar or lime juice, more sweetness add more honey or maple syrup, and for more salt use aminos or sea salt! 
  4. In a large bowl, combine the salad base ingredients. Toss and pour in dressing (right before serving!).
  5. Mix well until it’s coated.
  6. Add the toppings. I always add almonds and roasted sesame seeds.
  7. Toss again, and serve immediately.

Hippie Tip: Make A LOT and save for another day! I usually double this recipe so I can create an easy lunch or side salad for dinner! Wait to add dressing, almonds and sesame seeds right before you serve! Store extra dressing in a airtight glass container… usually stays up to about 3-4 days in fridge.


Do you have a favorite salad recipe? Please share! I’m always looking for new salad inspirations!!

If you love this recipe and want more clean eating inspiration or even help to move you forward on your journey, check out my new 14-Day Gut Reset Program! Designed to help propel you into eating real, whole, and clean food. This is vital to reset our gut and heal our bodies from the inside out! 

With love and gratitude, 

Becky Wells
Nutritional Therapy Practitioner
Clean Living Educator & Advocate 



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