Asian Coleslaw
Asian coleslaw is filled with raw vegetables in a tangy, fresh dressing. Add grilled tofu or eat it as is; you won't be disappointed.
Servings: 4 servings
Calories: 210kcal
Ingredients
Salad
- 4 cups green cabbage shredded
- ½ cup purple cabbage shredded
- 2 large carrots shredded or julienned
- 1 red bell pepper julienned
- 4 fresh mandarin oranges, or clementines peeled, sectioned, and cut into bite-sized pieces
- 1 bunch green onions sliced
Asian Slaw Dressing
- ¼ cup homemade peanut butter almond butter, or peanut butter of choice
- 2 Tablespoons lime juice
- 1 Tablespoon rice vinegar
- 2 tablespoons low-sodium soy sauce or Tamari
- 2 tablespoons pure maple syrup
- 2 teaspoons grated fresh ginger root
- 1 teaspoon red pepper flakes optional
- ⅛ cup water
Instructions
ASIAN SALAD
- Shred, julienne, or cut all vegetables
- Peel, slice and cut mandarin oranges
- Add to a large bowl
ASIAN DRESSING
- Combine all ingredients in a high-speed blender
- Blend on high until smooth
- Drizzle or our over Asian coleslaw
Notes
- Cut and shred the vegetables ahead of time.
- Add additional vegetables such as Bok choy, peapods, bean sprouts, and shelled edamame.
- For an added crunch, add peanuts or cashews.
- For an entree salad, add lemongrass tofu.
- Dress the salad in advance and allow it to chill in the refrigerator for an hour before serving.
- For a nut-free option, omit the peanut butter from the dressing recipe.
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 424mg | Potassium: 878mg | Fiber: 6g | Sugar: 18g | Vitamin A: 7648IU | Vitamin C: 122mg | Calcium: 109mg | Iron: 2mg