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Chinese Slaw: A Refreshing Vegan Recipe

This vegan Chinese slaw recipe is to die for! Every time I have taken this to our family dinner, it has been devoured. It is a fast and easy recipe to prepare and is great to take to a dinner party! Your friends will be raving about this Chinese slaw. Let’s get started!

Tip: I like to make this vegan recipe the day before I eat it because it allows all the flavors to soak into the salad, but feel free to eat it right after you make it.

This Chinese slaw makes my taste buds jump, and I like it because it isn’t the same ordinary salad that I have multiples times a week. I like variety, and with this slaw, variety is what you get! I hope you found this recipe as easy and delicious as I did!



8 cups green cabbage, shredded

6 green onions or scallions

2 cups carrots, shredded

1 cup red pepper

1 10 ounce can mandarin oranges

4 tablespoons sesame seeds

1 cup slivered almonds

5 tablespoons of the mandarin orange liquid

5 tablespoons apple cider vinegar

4 tablespoons mirin

2 tablespoons low sodium soy sauce

Pepper to taste



Let’s make the salad first, and then we will prepare the dressing.

Put the cabbage into a large bowl.


Chop the green onions, and add the green onions and the carrots to the bowl.


Julienne the red pepper and add it to the bowl.


Drain the mandarin oranges and reserve the liquid for the dressing. Add the mandarin oranges to the bowl.


Toss the sesame seed into the bowl.


Toast the almonds in a skillet on high heat until the almonds begin to brown (usually about 5 minutes). Watch the almonds closely though because once they start to brown, they will burn soon after so make sure to take them off the heat. Reserve the almonds for later. If you don’t have a skillet, review the list of stainless steel skillets online to find the perfect one!


Now we can make the easy, delicious Chinese slaw dressing that tops this crunchy slaw!


Whisk the mandarin orange liquid, apple cider vinegar, mirin, and soy sauce together. Pepper to taste.


Mix well and serve or if you are making it in advance, refrigerate it.


Just before serving the slaw, toss the almonds on it.


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