Lauren's Asian-style Coleslaw


  • Savoy cabbage
  • purple cabbage
  • yellow squash
  • green onions
  • carrots
  • raisins
  • nuts of your choice
  • 1 avocado
  • 3 Tablespoons coconut aminos
  • 3 Tablespoons rice vinegar
  • 1 inch of fresh ginger, minced
  • 1 Tablespoon honey
  • juice of 1 lime
  • sesame seeds


To make the salad, shred the vegetables finely and toss. For the sauce, blend the avocado, coconut amines, rice vinegar, ginger, honey, and lime juice. Toss the salad with the sauce, and sprinkle with sesame seeds. Let marinade for a few hours so that the juices are good and blended. 

Lauren’s comments: “It was much much too bitter to eat this way, but I have been sautéing it for breakfast to soften the cabbage and its much better. It would have been better using Napa cabbage.”

Recipe suggested by CSA member Lauren Klimetz, and adapted from Naturally Ella.