Asian Napa Slaw

READY IN: 50mins
Recipe by ILefkowitz

I came up with this recipe as an alternative to regular coleslaw. It has some of my favorite spices (cardamom, cumin, coriander and ginger) as well as a nice crunch from the pistachios and the sprouts. It has become one of my signature salads and is often requested at summer BBQs. I promise it will become one of your favorites too.

Top Review by dogsandwoods

Oh boy, this is wonderful! Made it (this morning) for dinner tonight, so all I've done is lick the spoon and I am hooked! As there was no amount listed for the mayo, and I wanted to make this a vegan salad anyway, I skipped that. Also subbed a lesser amount of parsley for the cilantro because it was on hand. The dressing (used lemon in place of lime) is to die for. It tastes as fragrant as it sounds, with a full body. I can't wait until dinner when I'll add the sunflower seeds (don't have pistachios) as a garnish. Thank you, thank you, thank you ButterflyMama!

Ingredients Nutrition


  1. Shred the cabbage, discarding the tough outer leaves. Put cabbage into a large bowl.
  2. Add the peppers, scallions and sprouts, mix to combine.
  3. In a smaller bowl, combine the mayonnaise and honey. Mix well, until it is blended and creamy. Add the lime juice and mix.
  4. Using a mortar and pestle or a spice grinder grind together the coriander seeds, green peppercorns and the cumin seeds.
  5. Once those are ground, add the cardamom, ginger and red pepper flakes. Grind all the spices together until they form an even textured powder.
  6. Add this to the mayonnaise mixture and blend well.
  7. Drizzle this over the cabbage, peppers and sprouts. Mix to ensure that all the cabbage is coated. The easiest way to do this is to use your hands.
  8. Add the cilantro and the pistachios and toss well.
  9. Season with salt and pepper.
  10. Let chill for at least 30 minutes. The volume of the salad will be reduced but it will still be delicious!

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