Oriental Coleslaw with Asian Dressing
This saucy paleo and vegan friendly Oriental Coleslaw with Asian Dressing is loaded with spicy-sweet flavors! The perfect Summer side!
Servings 10 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!
Video
Nutrition
Calories: 185kcal | Carbohydrates: 12.9g | Protein: 3.9g | Fat: 14.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 8.4g | Sodium: 132mg | Potassium: 364mg | Fiber: 3.4g | Sugar: 4.8g | Vitamin A: 2910IU | Vitamin C: 63.2mg | Calcium: 60mg | Iron: 0.9mg