Kripalu Faculty Recipe: Asian Slaw

Everyone should have a vegetable-based recipe or two that takes—snap!—that long, for a quick meal or snack. This recipe has been a mainstay of my 3:00 pm-give-me-carbs attacks for years. It works.

The heart of the recipe is savoy cabbage and rice wine vinegar. You can enjoy (and I often do) just these two ingredients. But why not toss in some carrot, cilantro or Thai basil, and sesame oil? Add a handful of cashews, organic tofu, or garbanzo beans to make it a meal.

This is a great springtime detox recipe, because it is nutritionally dense and contains the antioxidants that support your liver in its biotransformation of cellular gunk into removable trash, which can then be flushed out of your body via the usual exit routes. This recipe also has lots of fiber.

½ cup savoy cabbage sliced thin
½ cup red cabbage sliced thin
A few fresh snow peas, sliced
¼ cup diced red pepper
1 medium carrot, diced
1 tablespoon fresh cilantro
2 teaspoons rice wine vinegar

2 tablespoons Asian salad dressing
2 teaspoons sesame oil
1 slice fresh ginger, diced, with skin trimmed
½ cup tofu
Handful of cashews or other nuts

Toss everything together and enjoy.

Find out about upcoming programs with Annie B. Kay at Kripalu.

This recipe was originally published on Annie’s website,

Annie B. Kay, MS, RDN, E-RYT 500, C-IAYT, is an author, nutritionist, Kripalu faculty member, and important voice in whole-foods nutrition and yoga.

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