June 05, 2022

Thai Peanut Coleslaw Salad (Oil amd Mayo Free)

Servings: 8 Servings

1 & 1/2  cups chickpeas cooked or canned (approx. 15 ounce can) I used white beans

4 cups red cabbage shredded, approx. half a small cabbage

4 cups green cabbage shredded, approx. half a small cabbage

2 cups carrots peeled & shredded, approx. 2 medium

¼ cup red onion shredded

1 cup fresh cilantro chopped, thick stems removed (or parsley)

For The Dressing

½ cup smooth peanut butter

3 tablespoons tamari or soy sauce if not avoiding gluten

3 tablespoons rice vinegar

2 tablespoons lime juice (approx. 1 large lime)

2 teaspoons sriracha or to taste

1 teaspoon garlic powder

½ teaspoon ground ginger

Shred your veggies and add all the salad ingredients to a large mixing bowl. Set aside.

In a small bowl, combine all the dressing ingredients, using a fork until smooth. When ready to serve, pour the dressing on your salad and mix well until evenly coated.


If you’re working in advance, store the salad and the dressing separately until ready to serve.

For convenience, you may purchase pre-shredded slaw to cut down on preparation time.

Add 1-2 tablespoons of water to the peanut dressing, if needed, to thin.

Recipe comes from The Healthy Kitchen

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