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Coconut Cashew Cabbage Slaw

A crunchy, crispy, fresh, and nutty slaw is the perfect side dish for grilled proteins or toppings for rice bowls and wraps. We love a slaw with lots of colors in the mix, so make sure to use rainbow carrots if you can find them, a mix of purple and green cabbage, and lots of fresh herbs.

Chef Tip: To shave your carrots into beautiful thin ribbons, try using a vegetable peeler. After peeling your carrots, continue shaving long strips with your vegetable peeler; store in ice water until you’re ready to use, this will keep them nice and crisp! We love shredding cabbage on a mandolin for nice, even pieces that keep their crunch.


  • 1 cabbage, shredded

  • 1 jalapeno, sliced thinly (remove the seeds to reduce the spice)

  • 1 scallion, sliced thinly

  • 2 Tbsp toasted sesame seeds

  • 2 carrots, shaved thinly*

  • Haven’s Kitchen Coconut Cashew Sauce

  • Salt and pepper, to taste



In a large bowl, mix shredded cabbage, half of the jalapenos, half of the scallions, half of the sesame seeds, and your shaved carrots. Dress with half a pouch of Haven's Kitchen Nutty Lemongrass sauce, and season with salt and pepper.


Garnish your salad with the remaining jalapeno, scallions, and toasted sesame seeds. Finish with a drizzle of Nutty Lemongrass sauce and enjoy!


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