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Asian Purple Cabbage Coleslaw Salad with Soy-Ginger Dressing


1/4 small red cabbage
2 cups pea shoots or 1 cup finely chopped broccoli
1 1/2 cups julienned or grated carrots
1/4 cup raisins or chopped dates
1/4 cup pumpkin seeds


1/3 cup maple syrup
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup rice vinegar
2 tbsp low sodium soy sauce
2 tbsp sesame oil
1” peeled ginger
1 clove garlic


Wash all vegetables thoroughly, especially sprouts. Slice the red cabbage to a coleslaw consistency. Mix with the carrots, raisins, pea shoots or broccoli (leave out both the raisins and pea shoots until the salad is ready to be served if you are marinating for more than an hour), and pumpkin seeds.

Blend the remaining ingredients in a food processor at high speed. The dressing should look more like a marinade. Mix with the salad. You can marinate a few hours or even overnight, after which you can add the raisins and pea shoots (they will both get soggy if they marinate too long). Serve and enjoy the complex flavours!

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