Vegan Thai Peanut Cabbage Slaw

Dear friends, thank you for your patience! Life has a way of keeping you busy, yet I am determined to post regularly now that I’m back and more settled in from my trip.

Thai Peanut Coleslaw

I wanted to share this with you, as I recently brought this slaw to two separate BBQ/gatherings, where people at both parties were interested in the recipe, so here it is! The recipe below is a great base for adding more veggies. When I made this, my fridge was a little sparse with other optional add-ins, but you can really customize it and add so many other hearty veggies that you love to this slaw. As long as they won’t wilt from dressing, you’re good to use them (see below for some suggestions). You could also turn this into a raw zucchini pad thai by adding zucchini noodles/zoodles if you have a spiralizer. The possibilities are endless. And the best part is the peanut dressing creates a lovely creaminess without the need for mayonnaise or sour cream.

I hope you enjoy sharing this recipe with your loved ones as much as I have, and if you do try it, I’d love to hear your thoughts in the comments below!

Cheers,
Mira

Thai Peanut Cabbage Slaw

Ingredients:

  • 1 small head cabbage/or half large (mix of red or green), thinly shredded
  • 2 organic carrots, shredded
  • 1/4 cup chopped chives
  • ¼ cup chopped basil
  • ¼ cup chopped cilantro
  • 2 avocados, diced
  • 4 tablespoons black sesame seeds
  • 1/4 cup toasted cashews (optional)
  • Optional additional veggies: red/yellow peppers, bean sprouts, snow peas, peas, daikon, celery

To make the dressing:

  • 2 tablespoons organic peanut butter (use almond butter if allergies are a concern)
  • 2 tablespoons organic rice-wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon organic gluten-free tamari
  • 1 teaspoon honey or agave syrup
  • ½ teaspoon chili flakes (optional)
  • 1 clove garlic, finely grated (using a microplane)
  • 1 teaspoon freshly grated ginger (using a microplane)
  • 2 tablespoons water

How to make it:

  1. Shred the cabbage and carrots in a food processor using the slice blade for the cabbage and the grater blade for the carrots. Place in a large bowl with the herbs.
  2. Make the dressing by whisking all the ingredients together in a small bowl. Pour over cabbage and carrots and stir well. Season to taste. This will not be an overly saucy coleslaw, but it shouldn’t be so dry. So if you feel more dressing is needed, feel free to make more.
  3. Before serving top with the avocado, sesame seeds and cashews if using.
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