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!
½cuptoasted peanutssubstitute with any mixed nuts or seeds - you can buy toasted or toast them at home
Homemade coleslaw dressing
2tablespoonstoasted sesame oil
3tablespoonssoy sauce substitute with tamari for gluten-free
1teaspoonmaple syrup or honeyoptional
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 mandoline 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
Garnish with cilantro and toasted peanuts!
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!)