Asian-Inspired Coleslaw with Vegetables and Peanut Dressing
Ingredients
- 2 cups red cabbage, shredded
- 2 cups white cabbage, shredded
- 1 cup carrots, grated (about 2 carrots)
- 1 cup broccolini, 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
Preparation
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.