Asian Summer Slaw
This delicious Asian summer slaw recipe with a creamy, nutty, homemade peanut dressing. This no-mayo coleslaw is the perfect vegan, gluten-free potluck side. Super refreshing and pairs well with most main dishes!
Prep Time15minutes mins
Cook Time0minutes mins
Total Time15minutes mins
Course: Salad
Cuisine: Asian
Servings: 8 side servings
Calories: 244kcal
Ingredients
COLESLAW
- 2 cup red cabbage, shredded thinly
- 2 cup green cabbage, shredded thinly
- 1 cup carrots, julienned
- 3 scallions, chopped into small pieces
- ½ cup toasted peanuts, substitute with any mixed nuts or seeds – you can buy toasted or toast them at home
- 2 tablespoons cilantro, chopped (chiffonade)
HOMEMADE COLESLAW DRESSING
- ¼ cup peanut butter
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce , substitute with tamari for gluten-free
- 3 garlic cloves, minced
- ½ teaspoon salt
- 1 teaspoon lemon juice, optional
- 1 teaspoon maple syrup or honey, optional
- Instructions
- Optional: if you’re toasting peanuts at home, preheat oven to 350F and roast the peanuts in the oven for about 15 minutes
- Instructions
- Optional: if you’re toasting peanuts at home, preheat oven to 350F and roast the peanuts in the oven for about 15 minutes
- Shred the cabbage into fine strips (use a mandolin or a food processor). Julienne the carrots using a peeler or food processor. Alternatively, get pre-shredded cabbage and carrots. Chop up the scallions and cilantro ( setting aside some cilantro for garnish)
- Add the peanut butter, soy sauce, sesame oil, garlic, and salt to a mason jar and whisk with a fork to combine – add some water to thin the sauce if you’d prefer that
- Assemble the slaw by adding all the chopped ingredients into a mixing bowl, and tossing with the peanut dressing
- Notes
- You can either shred the vegetables at home or you can buy pre-shredded vegetables at the store – whatever is easier for you!
- To add more acid and a touch of sweet, you can also use lemon juice and maple syrup if you prefer (noted as optional ingredients)
- Other variations for dressing: simple lemony vinaigrette and a creamier miso-ginger dressing (in the post!)
- Nutrition
- Calories: 244kcal | Carbohydrates: 16g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 705mg | Potassium: 521mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5044IU | Vitamin C: 62mg | Calcium: 71mg | Iron: 2mg
