red slaw with wasabi & avocado dressing

Recently red slaw is my go to side salad, I just add different spices or dressings. It’s so quick and easy to make. And cabbage stays fresh for quite a long time, so I can keep it in my fridge for a while without the risk that after one or two days it will go off.

I love the crunchiness of this slaw mixed with creamy avocado dressing. It’s so good that my partner ate all of it even though he’s not really a fan of avocado. Addition of wasabi gives lots of tangy flavour to gentle and nutty avocado. Mayo is always good, there’s no point for discussion 😉 But if somehow you don’t like mayonnaise, I think if you add Greek yogurt would work as well.

This dressing would also work as a dip for crackers, chips, veggies, it’s nicely thick and creamy. Not that I would encourage you to eat chips or crackers, but if it happens, keep in mind that mix of mayo, avocado and wasabi is delicious. Smeared generously over the freshly toasted ciabatta bread with couple cherry tomatoes also sounds amazing, but I didn’t say that 😉

You see, plenty of ideas already how to use this avocado and wasabi dressing, you might never get bored with your food.

red slaw with wasabi & avocado dressing

INGREDIENTS for red slaw:

  • quarter of a small red cabbage
  • 1 small brown onion
  • 1 small carrot
  • pinch of salt

INGREDIENTS for dressing:

  • 1 ripe avocado
  • about 2-3 tsp wasabi
  • about 1 tbsp mayonnaise
  • pinch of lemon pepper
  • couple drops of lemon or lime juice


Shred the cabbage, finely chop onion and grate the carrot. Combine all veggies together, sprinkle with pinch of salt and set aside.

Smash avocado using a fork or a blender if you want extra smooth texture. Add mayonnaise, pepper, couple drops of lemon juice and spice it up with wasabi. Add as much wasabi as you like – to make it more or less spicy.

Combine your dressing with red slaw just before serving. Avocado oxidise strongly, so with time your dip becomes rather greyish colour (addition of lemon juice helps but it will not remain nicely green for long time). So always keep it in air tight container and mix with slaw before serving.

If you don’t mind muddy colour you can mix it all straight away.

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Asian inspired red slaw

I love these kind of salads – quick and easy to prepare, crunchy and colourful, and they goes with all sorts of meats or fish. They can easily be a morning salad you can serve with fried eggs (if you’re on low carb foods), or on its own in the evening, if you want to munch on while watching Netflix.

I like experimenting with different spices and this time I had a taste for something Asian inspired, so I dug in my spice drawer and composed this tangy dressing. I really enjoy the taste of apple cider vinegar combined with sweetness of cabbage and carrot. If you like vinegar taste you can add even more to this dressing. If you don’t have hoisin sauce, that’s fine, you can add a bit of dark soy sauce. I think a pinch of chilli flakes could also work great if you like it on the more spicy side. For me is fine as it is.

Red cabbage is a great source of vitamin C (even more than oranges!), vitamin A and Potassium. It also contains vitamin K (very important for our bones), and B vitamins, also full of antioxidants. Red cabbage is also noted as one of the fruits and vegetables with the lowest amount of pesticide residues. So you definitely include lots of cabbage into your diet, if you like it obviously!

Did you know that the colour of the cabbage will be different depending on the pH balance of the soil it grows in? For example on pH 2 (which is very acidic), the cabbage would reflect bright red-pink colour. At pH4, the colour becomes light purple, on pH6, we get the dark-purple to red. When the pH reaches 8 (that’s alkaline), the hue becomes more blue.

Asian inspired red slaw


  • 1/2 small red cabbage
  • 1 small red onion
  • 1-2 carrots
  • 1 tbsp sesame seeds
  • 2-3 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 2 tsp hoisin sauce
  • 2-3 tbsp apple cider vinegar
  • 1 tsp lemon pepper
  • pinch of salt


Very thinly slice red cabbage. You can also use a peeler to slice the cabbage – it will slice very thinly. Just be careful with your fingers when you use a peeler to slice it. Chop one onion, grate the carrot. Place them all in a large container and give it a good stir.

In a small bowl combine together: olive oil, sesame oil, apple cider vinegar, hoisin sauce, lemon pepper, pinch of salt and half of the sesame seeds. Pour it over the veggies and stir thoroughly. Cover with lid and place in the fridge for about 30-60 minutes. Before serving transfer to a bowl and sprinkle on top with the remaining sesame seeds.

Enjoy with or sorts of meat, fish or on its own 🙂

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An if you liked this red cabbage slaw take a look at this recipe as well:

Christmas inspired red cabbage side salad

Christmas is not only cakes, puddings and cookies. You can spread a Christmas charm on to all festive meals. With couple ingredients, ordinary red cabbage side salad may become more special and festive. Simply by adding, dried berries, some cinnamon, handful of nuts or almonds and orange juice, you can prepare delicious side salad for your Christmas dinner.

Especially vegetarians and vegans may include this recipe in their Christmas menu, adding plenty of nuts to increase the amount of healthy fats. Red cabbage is a great source of Vitamin C and Vitamin K, so make sure you prepare a large bowl of Christmas red cabbage salad for you and your family. Cruciferous vegetables has a high water content, and is a good source of dietary fiber and other nutrients such as antioxidants. Personally I like eating veggies raw – I like the crunchiness and freshness of raw cabbage. But if you have problems with eating raw vegetables, you can easily cook or steam your veggies, so they will be easier to digest. It is best to steam vegetables. As a result of heating, ingredients that need contact with heat will be activated, and the rest won’t go to water. Veggies also should not be overheated. To minimize the loss of valuable ingredients, boil in a little water and strain as soon as the veg is ready. According to 2008 report in the Journal of Agriculture and Food Chemistry, cooked cabbage (also other veggies) supply more antioxidants, such as carotenoids and ferulic acid than raw. Vitamin C doesn’t like to be cooked so veggies loosing it in high temperatures. So the best option is to eat veggies cooked and raw interchangeably.

Anyway, if you have any problems with eating raw cabbage, you can simply steam it or cook it in some water, don’t forget to add a little bit od vinegar to it to lock in the colour. Cool it down and follow the recipe. I hope this side salad will be one of the stars of your Christmas menu.

Christmas inspired red cabbage side salad


  • 1 red cabbage
  • 1 small red onion
  • 1 carrot
  • juice from 1 orange
  • couple tablespoons of extra virgin olive oil
  • 2 handfuls of dried berries (cranberries, blackcurrants, redcurrants or raisins)
  • 1 tsp lemon pepper (or coarse)
  • good pinch of natural rock salt
  • ½ tsp cinnamon
  • optionally: almond flakes or walnuts


Wash all veggies thoroughly. Strip off the outer leaves of cabbage, then slice into quarters, cut out the hard central core on each quarter. Finely sherd and place in the large bowl. Now finely chop red onion, grate the carrot and add to cabbage. Give it a good stir. Drizzle with olive oil, orange juice, sprinkle with salt, pepper and cinnamon. Also add dried berries. Give it a really good stir, so all the ingredients mix together.

Put to fridge for about 30 minutes. Sprinkle with almond flakes or walnuts before serving (you can toast them as well if you like). My advice is to add nuts or almond just before serving, if you mix them with salad and leave in the fridge they might become soggy, and won’t be as crispy as they should.

You can store it in the fridge for about 2 days.

Source of knowledge: