Delicious Asian Slaw Recipe from Katie’s Healing Kitchen Cookbook
This week I interviewed Chef Katie Farina on my Cooking Together Live show. Like me, she’s had to cancel her spring cooking classes during the Covid pandemic and focus on other things for a while. She coached me through making Colorful Sesame Ginger Asian Slaw Salad – a take on Asian Slaw made with a sesame vinaigrette – from her new cookbook Katie’s Healing Kitchen: Healthy Plant-Based Recipes for Every Kitchen. It was so delicious! We ate some for lunch, some more for dinner, and finished up the leftovers the next day.
Recipes to Try First in Katie’s Healing Kitchen Cookbook
Every recipe in this cookbook is veggie-centric, packed with nutrients, and full of healing ingredients. There are even veggies in some of the desserts (e.g., sweet potato fudge pops). I’ve got my eye on a few recipes to make right away:
- Strawberry Almond Milk
- Roasted Cauliflower with Tahini Garlic Sauce + Fresh Herbs (already tried, delicious!)
- Artichoke Pesto Stuffed Mushrooms
- Maple Dijon Roasted Brussels Sprouts
- Mini Raw Lemon Cream Tarts
- Sweet Potato Fudge Pops
And that’s just for starters. Get your copy today, give as a gift to someone you love or to yourself!
Try the Recipe at Home
The Colorful Sesame Ginger Slaw recipe is a take on Asian Slaw as it is made with a light sesame oil and rice vinegar dressing. I used brown rice vinegar because it is more mellow/less sharp than regular rice vinegar and doesn’t have added sugar. Also, I opted to use coconut aminos in place of the tamari (as seen in the “Chef Tips” at the end of the recipe) which means you can leave out the maple syrup and add an extra pinch of salt.Print
This beautiful, crunchy salad comes from the cookbook Katie’s Healing Kitchen: Healthy Plant-Based Recipes for Every Kitchen by Katie Farina.
- 3 tablespoons tamari
- 1/4 cup water
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame seeds
- 1 clove garlic, finely minced
- 2 inch piece ginger, finely grated on a microplane zester
- 1 small head green cabbage, very finely shredded
- 1 bunch cilantro, finely chopped
- 1 medium bell pepper, cut into bite-sized pieces
- 1 cup snap peas or snow peas, trimmed and cut into bite-sized pieces
- 1/2 cup shredded carrots
- 2 green onions, white and green parts, thinly sliced
- 1/2 cup seedless tangerine slices
- 1/2 cup salted peanuts or cashews, coarsely chopped
- Combine all dressing ingredients in a small jar and shake it up!
- Toss shredded cabbage with cilantro and dressing in large bowl. Top with remaining vegetables, green onion, tangerine, and nuts.
- Make the dressing up to 3 days in advance to save time and let the flavors really meld together. If you’re avoiding soy the tamari can be replaced with coconut aminos. Just omit maple syrup and add a few pinches of salt if using coconut aminos.
My Interview with Chef Katie on Cooking Together Live
I learned a little about what Katie has been up to since culinary school, running Katie’s Healing Kitchen and creating her first cookbook.
If You Happen to be in Southern California…
Katie and I met at the Natural Epicurean Academy of Culinary Arts years ago when she was training to be a plant-based chef. Prior to that, she had been teaching cooking classes, had worked at her parents’ Italian restaurant, and spent her weekends as child at the farmer’s market where her dad sold handmade pasta.
Now she teaches healthy cooking workshops and caters events in the San Diego area. If you know you’ll be in Southern California after social distancing has relaxed, register for one of her classes in advance. They sell out quickly!