Holy Slaw!

Tired of coleslaws more mayonnaise than salad? Instead, this is a slightly unusual, colorful slaw, full of crunchy vegetables, lightly dressed in an Asian-style peanut and ginger dressing. Holy Slaw! is perfect for a crowd, perfect for summer gatherings, perfect for outdoor events and a great favorite at church potlucks! Do I hear a hallelujah?!

Real Food, Fresh and Healthy. Crowd Favorite. Not just vegan, Vegan Done Real. Naturally Gluten Free.
Holy Slaw ♥ KitchenParade.com, a potluck favorite, crunchy vegetables in a peanut and ginger dressing.

Nothing Like a Party with Great Food.

At a party last summer, I filled my plate, then headed outside. With congestion in the doorway, the Incomings and the Outgoings were making conversation. An Incoming appraised my plate, then offered, "That salad's GREAT."

I looked up, wondering how in heaven this perfect stranger knew to compliment the salad I'd brought. Seeing my surprise, he asked, "Did you make it?"

He hadn't known, he just liked the Holy Slaw!

Nothing Like a Good Church Potluck.

Make a trip or two or three along those long tables of home-cooked food, one tempting casserole after another delicious dessert (and don’t forget Mrs. Barry’s pecan pie), it’s no wonder that afterward folks head toward home heavy-eyed and hoping for a Sunday afternoon nap.

Salads seem to be scarce at potlucks so colorful Holy Slaw! will be a welcome addition come the next one. The dressing is unusual, a tasty blend of Asian-inspired flavors. I’m willing to bet a nap that you’ll gather both compliments and recipe requests.

But Don't Stop at Unusual Dressings

Cabbage and coleslaw just go together, right? But they aren't the only vegetables which work well as slaw. Get some variety going in the coleslaw choir!

Here are some ideas from A Veggie Venture, my food blog about vegetables.


Crunchy vegetables in a peanut dressing
Hands-on time: 20 minutes
Time-to-table: 20 minutes
Makes 7 cups
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons oil, preferably peanut
  • 1/2 tablespoon sesame oil (a key ingredient, try not to skip)
  • 2 tablespoons peanut butter (preferably low-fat)
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon fresh minced ginger
  • 1/4 teaspoon Thai chili sauce (or Tabasco, for a bit of heat)
  • 1 red sweet pepper, diced
  • 1 yellow sweet pepper, diced
  • 2 carrots, peeled and diced
  • 4 green onions, white and green parts, chopped
  • 16 ounces chopped cabbage
  • Dressing & Slaw
  • 1 cup chopped cilantro

DRESSING Whisk dressing ingredients in a small bowl.

SLAW Combine the peppers, carrots, green onions and cabbage in a large serving bowl.

JUST BEFORE SERVING About 15 minutes before serving, stir in the cilantro, cabbage and dressing and combine well.

ALANNA's TIPS Watch your supermarket or international grocery for jars of minced ginger that are such huge timesavers you may find yourself going out of your way to use fresh ginger. This coleslaw loses punch and crunch after an hour, so mix only what can be eaten on the spot. You can still make it ahead of time, just save the last step until right before eating. If it’ll be eaten over several days, mix the dressing and chop the peppers, carrots, green onion and cabbage in advance. At the last minute, quickly chop some cilantro, add it to the slaw mix and stir in some dressing.
NUTRITION INFORMATION Per Half Cup: 57 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 153mg Sodium; 2g Carb; 2g Fiber; 2g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 1 & PointsPlus 1 & SmartPoints 2 & Freestyle 1 & myWW green 1 & blue 1 & purple 1 CALORIE COUNTERS 100-calorie serving = scant 1 cup (2g protein).

More Fresh Cabbage Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Alice Waters' Coleslaw New-Fashioned Sauerkraut Salad Tropical Supper Salad
~ more salad recipes ~
from Kitchen Parade

~ more cabbage recipes ~
from A Veggie Venture

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade
2006, 2007, 2019 & 2020

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous7/19/2007

    I'm not usually a fan of anything slaw, but this one looks very good. I think I might have to give it a try.


  2. Anonymous7/19/2007

    Your salad sounds and looks heavenly. ;-) (How much more punning can you take?!)

    We've been having near 100F days in CO for the last week or so and we've been cooling off with salads and fruits.

    I must say, though, that I think there is nothing to beat fresh ginger (or garlic). I tried the bottled ginger (and garlic) when we first moved to the US. I didn't care much for the flavors (loss of, more like) or the preservatives. I've found that in this case, I am more on the side of flavor than the saved time. It doesn't take much time to peel and grate some ginger.


  3. Anonymous7/19/2007

    AK, glad to have made you laugh!

    Thanks for that tip about ginger from Chinese stores.



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna