This brightly colored and delightful salad may be used as a side dish. Sweet and savory, it is also a wonderful component for a sandwich.

Cilantro Lime and Chives Asian Slaw Recipe

Ingredients:

Dressing-The method for measuring liquid ingredients is given in the method section:

Juice from 2 limes
Zest grated from a lime peel
Apple cider vinegar, preferably raw with the “mother” in it (See method for amount.)
1 tablespoon freshly grated peeled ginger
1 tablespoon soy sauce (I use Kikkoman. This is optional. If you don’t use soy sauce, increase the salt. )
1/2 teaspoon Lawry’s seasoned salt
1 tablespoon raw local honey
2 packets stevia sweetener (I used Truvia.)
1 teaspoon toasted sesame oil (optional)
Oil (I used grapeseed, walnut, and extra virgin olive oils. See method for amount)
¼ cup finely minced fresh poblano pepper
Minced garlic, to taste (optional)

Salad:

10 cups finely shredded or coarsely grated cabbage. (I shred mine using my food processor. I used 8 cups of green cabbage and 2 cups of red cabbage.)
2 cups coarsely grated carrots
1/4 cup finely chopped fresh cilantro-measure after chopping
1/2 cup finely chopped chives-measure after chopping (If you don’t have chives, you may substitute scallions.)

Method:

In a 2 cup measure, juice two limes. If you like a fresh lime taste, grate some lime zest, to taste, into the juice. Add raw apple cider vinegar up to the 1/3 cup line. Add 1 tablespoon of finely grated fresh ginger, 1 tablespoon of soy sauce, 1/2 teaspoon seasoned salt, 1 tablespoon of your local honey, and 2 packets of Truvia or another stevia sweetener. If you don’t prefer stevia, you can add another tablespoon of honey or sugar. Add the sesame oil, if desired. Stir to combine. You should have about 2/3 cup of dressing. Add good oil to the 1 cup mark. I used a combination of grape seed oil, walnut oil, and olive oil. Sunflower oil is good, too. Add the poblano pepper and stir to combine. Add garlic, if desired. Set the dressing aside and make your shredded vegetables.

I combine this salad and dressing in my canning pot, since there is a large volume of cabbage. Add the 10 cups of shredded cabbage to the pan. Evenly spread the grated carrots over the cabbage. Then, spread the chopped cilantro and chives over the carrots. Drizzle the dressing over the salad mixture. Wash your hands. Mix the salad using your hands, until the dressing is thoroughly mixed into the cabbage salad mixture. This will settle the cabbage down a bit and decrease the volume.

This fits into my 2 1/2 quart covered Corning baking dish for storage. It fills the dish completely. This will keep in the refrigerator for 3 days.


This makes a wonderful side dish for any chicken or pork sandwich. Add some to a brat in a bun. Use it in a wrap sandwich. It is also delightful when it is rolled into rice paper for a fresh spring roll.

Now this is going to sound strange, but I made a delicious grilled flour tortilla with chunky peanut butter and this slaw! I spread Jif chunky on half of the tortilla and folded it over like a quesadilla. Then, I grilled each side. I opened it up and spread the slaw on the peanut butter, then closed the sandwich. WOW! This is my favorite weird sandwich! How will you use this slaw?


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