Buddha's Coleslaw

First written June 9, 2010

An Asian take on Coleslaw with a gingery, sweet and sour twist that will leave you feeling light and elevated. There are no guilt-ridden ingredients, so sidle up for seconds or thirds. It's super easy to pull together, and the colors look beautiful on the table. File this one for your next potluck. One guy said he loved it so much that he wanted to drink the dressing. Rack up points on looks and taste, with very little effort. 

Buddha’s Coleslaw

2 cups shredded white cabbage

2 cups shredded red cabbage

2 cups shredded carrot


3 tablespoons apple cider vinegar

3 tablespoons wheat free Tamari or Nama Shoyu

1 tablespoon agave

1-2 inch piece of ginger sliced

3 cloves of garlic minced

1 cup good quality olive oil with a mellow flavor, rather than Virgin.


1. In a large bowl, toss the vegetables together to mix thoroughly.

2. In a bowl, combine the vinegar, tamari, agave, ginger, and garlic and stir to combine. Drizzle in the olive oil and blend until it becomes a creamy consistency.

3. Pour the dressing over the salad, toss well to coat evenly, and serve.

Serves 6-8