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Asian Slaw with Creamy Ginger Dressing (Vegan)

Yields8 ServingsPrep Time30 minsTotal Time30 mins

I first created this recipe in the month of May when radishes and cilantro are one of the first things to pop up in my garden after sowing seeds in late March. This recipe was inspired by my early spring garden here in the Pacific Northwest. However, I make versions of this salad throughout the year, using green cabbage as the base and eliminating the radishes all together. Most of the ingredients I use in this slaw are ingredients I try to always have on hand: fresh ginger root, garlic and rice vinegar. To convert this to keto and paleo, simply switch out to a non grain vinegar like apple cider or white wine vinegar. For Keto you can also switch out the carrot used in the recipe if you like and substitute liquid stevia for the maple syrup. This slaw makes a wonderful addition to any meal, or as a stand alone lunch as it is very filling. Daikon are in the radish family and are one of the healthiest vegetables, a powerful digestion booster and anti-cancer food. Radishes are very high in vitamin C as well and a very low carb vegetable. Health benefits aside, you're going to love this crunchy, bright and easy to make salad. I used my Breville food processor which has a julienne blade. However you can very easily just roughly chop and grate the ingredients in this. If you are using radishes, I recommend slicing by hand into thin rounds. Regardless of what vegetables you chose to add to this, the total amount of sliced/grated veg should equal about 6 cups. This slaw can be made the day ahead, just prepare by slicing the vegetables and making up the dressing and placing in the refrigerator. The next day combine the vegetables and dressing well and serve.

 3 large daikon radishes, peeled or 1 small head green cabbage
 1 bunch red/French radishes, sliced thinly into roundsor 1 large head kohlrabi, peeled and cut into matchstick pieces or roughly chopped
 2 large carrots, peeled and cut into matchstick pieces or roughly chopped
 2 green onions (scallions) thinly sliced
 1 bunch of cilantro, chopped
 1 small sweet red pepper or 1 small chilli, diced
Creamy Ginger Dressing
 2 tsp grated fresh ginger root( I use a Microplane grater)
 4 tbsp rice vinegar (plain, unseasoned)
 2 tsp maple syrup, grape nectar or liquid stevia (for KETO)
  cup dairy free sour cream
 2 garlic cloves, grated (I use a Microplane grater)
 2 pinches chilli flakes
 2 pinches kelp sea salt
 black or white sesame seeds for sprinkling on finished slaw

Cut your daikon/cabbage and carrot and cut into julienne cut (like thin matchsticks). You can use a food processor with julienne attachment blade, a mandolin or by hand or you can just use a grater and grate the daikon and carrot or roughly chop. Place in a large bowl.


Add the red radish rounds or kohlrabi and chopped green onions. Toss vegetables gently using a salad spoon or your hands. Add chopped cilantro and mix. The vegetable mix should equal about 6 cups.

Creamy Ginger Dressing

In a medium bowl mix the sour cream, and the rest of the dressing ingredients and whisk until smooth. Pour dressing over the vegetable ingredients and toss gently until dressing thoroughly covers your slaw.


Place slaw in a covered container n the refrigerator and enjoy for up to 3 days.

Nutrition Facts

Serving Size 3/4 cup

Servings 0