Sweet and Sour Slaw

Jason Graham, the executive chef of San Diego’s Cal-a-Vie Health Spa, provides a true model of healthy eating. This slaw recipe is high in flavor, low in calories, and balanced with maximum nutrients.

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Serves 4


  • 1/4 cup unseasoned rice vinegar
  • 1/8 cup mirin (sweet sake)
  • 1/8 cup agave syrup
  • 1/4 tsp sambal (chili paste)
  • 1 tbsp grape-seed oil
  • 3/4 cup napa cabbage, julienned
  • 1/4 cup carrots, julienned
  • 1/4 cup toasted almonds
  • pinch of salt and pepper


For the sweet and sour sauce, combine the vinegar, agave, mirin and sambal in a small pot and bring to a boil then chill for 1 hour. Next, add the carrots, cabbage and almonds into a medium bowl. Next, add ¼ cup of the sweet and sour mixture into the slaw followed by the salt and pepper. Combine and serve at once to prevent the slaw from getting soggy.