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Side Dish

When You Need a Side in a Hurry, Make This 10-Minute Slaw

Looking for a go-to slaw recipe? This wonderfully crisp version with Napa cabbage and sugar snap peas is light and refreshing.

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If you’ve got your protein covered for tonight’s dinner, then you might be in need of a quick and easy side. This Napa cabbage slaw has a tangy, sesame flavor with just a few crisp veggies and a handful of pantry staples whisked together for a speedy dressing.

A dose of phytochemicals

But just because it’s fast, it doesn’t mean it skimps on nutrition. In fact, the star ingredient in this slaw, Napa cabbage, is a heavyweight when it comes to nutrition. It contains a compound called indole-3-carbinol, a phytochemical (phyto- meaning “plant”) found in cruciferous vegetables (also including broccoli, cauliflower, Brussels sprouts and kale). In addition to being a powerful antioxidant, which helps protect all cell structures (including DNA), indole-3-carbinol’s main claim to fame is as an estrogen traffic cop, channeling estrogen metabolism into benevolent pathways and helping to keep it out of the pathways where it may be cancer-promoting.

Make it even quicker

You can easily chop the cabbage and whip up the dressing on the fly, but if you wanted to make it even faster, prep the veg in the morning and store it refrigerated without dressing. Alternatively, you can use a bag of pre-chopped slaw mix instead of, or as an addition to, the veg listed in the recipe.

The dressing also couldn’t be easier – simply whisk together pantry staples including rice vinegar, sesame oil and coconut aminos for big flavor, without fuss.  Coconut aminos, a key ingredient in this Asian-style dressing, is the ultimate soy substitute, made from fermented coconut palm sap and with less than a third of the sodium content of regular soy sauce. If you can’t find coconut aminos, you can also substitute with tamari or soy sauce, but use a little less as it’s more salty.

Vegetarian Napa Slaw

10 min


  • 4 cups shredded Napa cabbage
  • 1 cup sugar snap peas, sliced crosswise
  • 1 small red bell pepper, seeded and cut into bite-size strips
  • ¼ cup sliced green onions
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp rice vinegar
  • 2 tsp coconut aminos
  • 1 tsp toasted sesame oil
  • ¼ tsp sea salt
  • ⅛ tsp red pepper flakes
  • 3 tbsp extra-virgin olive oil
  • ¼ cup chopped cashews


  1. In a large bowl, toss the cabbage, peas, bell pepper, green onions and cilantro to combine.
  2. In a small bowl, whisk together the vinegar, coconut aminos, sesame oil, salt and pepper flakes. While whisking, drizzle in the olive oil to emulsify.
  3. Pour the dressing over the cabbage mixture and toss to coat. Sprinkle with cashews.

Nutrition Information

  • Calories 480
  • Carbohydrate Content 55 g
  • Fat Content 18 g
  • Fiber Content 4 g
  • Protein Content 27 g
  • Saturated Fat Content 1 g
  • Sodium Content 1530 mg
  • Sugar Content 21 g