Oriental Coleslaw with Asian Dressing

This saucy paleo and vegan friendly Oriental Coleslaw with Asian Dressing is loaded with spicy-sweet flavors and the perfect crunchy! The perfect Summer side or topping!

Course Side Dish

Cuisine Asian

Keyword cole slaw, gluten free, paleo, vegan, vegetarian

Prep Time 20 minutes

Chilling time 1 hour

Total Time 20 minutes

Servings as a side

Calories 185kcal

Ingredients

For the coleslaw:

2 Cups Nappa cabbage, shredded (about 1/4 of a cabbage)
2 Cups Red cabbage, shredded (about 1/4 of a cabbage)
1 1/2 Cups Bok choy leaves, shredded
3/4 Cup Grated carrot, tightly packed (about 1 large carrot)
3/4 Cup Cilantro, roughly chopped and lightly packed
1/2 Large red bell pepper, diced
1/2 Cup Water chestnuts, diced
1/2 Cup Bamboo shoots, diced
1/2 Cup Green onions, sliced
Sea salt, to taste

For the dressing:

1/2 Cup Natural creamy almond butter
3 Tbsp Fresh lime juice
2 Tbsp Avocado oil
2 Tbsp Coconut aminos (or soy sauce)
1 Tbsp Toasted sesame oil
1 Tbsp Sriracha
2 tsp Honey (or agave for vegan)
2 tsp Rice vinegar
2 tsp Fresh ginger, minced
Sea salt, to taste

Instructions

Mix all the salad ingredients in a large bowl until well combined.
In a large bowl, whisk all the dressing ingredients until smooth and creamy. Season to taste with sea salt.
Pour the dressing over the coleslaw and stir until well mixed and coated. Cover and refrigerate for at LEAST 1 hour, but a few hours is best!
Once chilled, season to taste with salt and DEVOUR!

Nutrition