Asian Style Slaw in Creamy Peanut Dressing.

This Asian Style Slaw in Creamy Peanut Dressing takes just 10 minutes to put together.

Made with shredded carrots and cabbage tossed in a creamy peanut butter dressing, this vegan coleslaw is refreshing and light, making it especially perfect on a warm day when served at a backyard barbecue or picnic.

What makes Asian style slaw so good?

This Asian style slaw is a mayonnaise-free coleslaw made with fresh ingredients.

I like the creamy peanut dressing that the slaw is tossed in rather than in mayonnaise.

Have you tried my recipe for Potato Salad in Tahini Dressing?

Made with tahini, olive oil, and lemon juice, that vegan and Mediterranean diet side dish is slightly tangy, hearty and satisfying. Both this recipe for coleslaw and that recipe for potato salad are light and mouthwatering alternatives to the usual mayonnaise based versions.

The creamy dressing in this recipe uses coconut milk for flavor and consistency. You can find coconut milk here.

Why you will love this easy coleslaw recipe.

This vegan slaw is fresh and crunchy slaw tossed in a creamy peanut dressing. The dressing has a flavorful balance of sweet an tangy flavors.

Here is what else you will like about this recipe.

• The added ingredients are basic ingredients that you may already have on hand.
• Vegan slaw can be served about anywhere that you would serve regular claw.
• Personalizing this recipe is as easy as using a purple cabbage or adding a bit of soy sauce to the dressing.
• Leftovers taste great the next day as is or on top of a Quinoa Black Bean Taco .

Ingredients you will need to make Asian Coleslaw in peanut butter dressing.

For the slaw.

• Cabbage. Your cabbage should be shredded.
• Carrot. The carrot should be peeled and then grated.
• Radish. Peeled and sliced into matchstick sized slices.
• Bean Sprouts. Cleaned and dried.
• Cilantro. Cleaned and stems removed before chopping.
• Peanuts. Use roasted peanuts that roughly chopped.

For the dressing.

• Peanut Butter. Creamy peanut butter works best. I prefer an unsalted peanut butter in this recipe.
• Lime Juice. Freshly squeezed preferred.
• Coconut Milk. A full-fat coconut milk will make the dressing creamy and flavorful.
• Sriracha This is optional and can be adjusted.

Expert Tip👉 Using store-bought shredded cabbage can make this recipe even easier to make. It can also be used to bulk up your slaw.

How to make Asian Style Slaw in Creamy Peanut Dressing

Prep Time: 10 minutes .
Servings 8, depending on how it is served .
How to Serve: As a side or as a topping.
Notes: This recipe is vegan, gluten free, and soy free .

1. Dressing. In a bowl or wide mouthed jar, use a whisk to combine together the dressing ingredients (peanut butter, lime juice, coconut milk, and sriracha ). Then place the dressing in your refrigerator while you work so that the flavors can meld together.
2. Prepare. Prepare the slaw ingredients as indicated. This includes shredding your cabbage, grating that carrot, slicing the radish, and chopping the cilantro and peanuts.
3. Combine. In a large bowl, toss together the shredded cabbage, grated carrot, radish and sprouts.
4. Toss. Take your dressing out of the refrigerator and whisk it again. Then pour about half of the dressing over the ingredients in the bowl and toss. Repeat this process with the remaining dressing.
5. Topping. Add the chopped peanuts and cilantro to the slaw and lightly toss.

Tips for making the best Asian slaw.

Basic cabbage was used to make my slaw. For a more colorful slaw you can use red cabbage with or instead of the basic cabbage.

More helpful tips for you.

1. For less of a crunch from the cabbage, simply massage the cabbage before shredding it.
2. Add-in ingredients, such as raisins or seeds, can add to the texture and the flavor of the slaw.
3. Allowing the tossed slaw to refrigerate for about a half hour before serving can help meld together the flavors.

How to store Asian slaw.

Leftover slaw should be stored in an airtight container and refrigerated. When properly stored, Asian slaw should keep for up three days. It is a good idea to store the dressing separately and toss before serving if possible.

You may also be interested in these vegan friendly side dishes.

• Marinated Mushrooms with Garlic and Herbs
• White Bean and Kale Salad
• Roasted Tomato with White Bean Crostini
• Basil and Garlic Dipping Oil (for bread)
• Crispy Smashed BBQ Potatoes (vegan, meddiet)
• Vegan Mushroom and Tofu Pate