20-Minute Asian Slaw with Peanut Dressing
This Asian-inspired coleslaw is crunchy, colourful, and nourishing. Using asian inspired veggies and a peanut dressing that's full of umami flavour. It's a light salad with fresh ingredients.
Servings 6 people
Calories 239kcal
Ingredients
- 2 cups red cabbage shredded
- 2 cups white cabbage shredded
- 1 cup carrots grated (about 2 carrots)
- 1 cup broccolini (or traditional broccoli florets) chopped
- 1 cup cilantro finely chopped
- 1/2 cup parsley finely chopped
- 1/4 cup peanuts chopped
- 4 green onions
Peanut Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup peanut butter
- 1 clove garlic finely chopped
- 1 tbsp tamari or soy sauce, or coconut aminos
- 1 tbsp agave
- 1 tbsp ginger fresh, grated
- 1/2 tsp sea salt
- 1/4 tsp chili flakes
Instructions
- Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
- In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
- Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.
Notes
This coleslaw can be prepped hours in advance. The longer you wait the more the dressing and hearty veg will meld together. It also makes for great next-day leftovers.
Nutrition
Calories: 239kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Sodium: 458mg | Potassium: 372mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5319IU | Vitamin C: 72mg | Calcium: 83mg | Iron: 2mg