This Paleo Asian Cabbage Slaw may look simple but it’s seriously flavour packed. It’s loaded with crunchy cabbage, carrots and peppers plus perfectly seared shrimp all smothered in the most insanely addicting ginger, almond butter and sesame dressing. Best of all it takes just 30 minutes to make and leftovers are just as good the next day. This slaw is Whole30, Paleo, Dairy Free, Grain Free, Gluten Free, and Specific Carbohydrate Diet Legal.

Paleo Asian Cabbage Slaw

There is something about a good Paleo Asian Cabbage Slaw that is so satisfying. Creamy, spicy, crunchy, a little bit sweet, a little bit tangy, it can tick every box. Personally I prefer the healthier Asian slaw to the noodle version as cabbage acts as the perfect base to soak up the dressing. This salad makes for a  great side dish, or topped with prawns or chicken is substantial enough to eat as a main. The dressing is incredibly good, I recommend making it as far in advance as possible to let the flavours blend and try not to dress the salad until right before serving to ensure the veggies keep their crunchiness. The best part; this recipe is packed with a variety of vegetables so you won’t feel guilty going back for seconds….and thirds.

Paleo Asian Cabbage Slaw

Here are a few more cabbage recipes that you will enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Asian Cabbage Slaw with Shrimp

Every Last Bite
A bright and colourful Asian salad packed with veggies and topped with a delicious creamy peanut dressing.
4.75 from 4 votes
Prep Time 20 minutes
Total Time 20 minutes
Diets Dairy Free, Grain/Gluten Free, Paleo, Raw, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings 2
Calories 457 kcal


  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 3 carrots
  • 3 cups shredded cabbage
  • 1/3 cup chopped scallions
  • 2 tbsp sesame oil
  • 3 tbsp almond butter
  • 2 tbsp lime juice
  • 1 1/2 tbsp coconut aminos (or tamari/soy sauce)
  • 1 tbsp honey (2 medjool dates for Whole30)
  • 1/2 tbsp fresh ginger
  • handful of cilantro
  • 1/2 cup of prawns optional


  • In a small bowl whisk together sesame oil, peanut butter (or cashew butter), lime juice, coconut amines or tamari, honey (or other sweetener) and ginger. Set aside
  • If you are able to find shredded cabbage at the grocery store then I recommend buying that for ease. Otherwise to get the coleslaw into very thin strips I cut it in half and then use a cheese slicer to shred it.
  • Cut the carrots and peppers into very thin long strips, the thinner the better.
  • In a bowl mix together all of the vegetables, including the chopped scallions
  • Right before serving cook the prawns in a pan on medium high heat with a splash of sesame oil and lime juice.
  • While the prawns are cooking, pour the dressing over the salad and toss. To serve, top the salad with a few cilantro leaves and 3-4 prawns. Enjoy!
Calories: 457kcalCarbohydrates: 40gProtein: 15gFat: 28gSaturated Fat: 3gCholesterol: 81mgSodium: 595mgPotassium: 1004mgFiber: 11gSugar: 23gCalcium: 225mgIron: 3mg
Tried this recipe?Leave a comment below and let us know how it was!