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
The Coleslaw:
- 2 cups napa 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 carrot, grated and 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
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
Notes
- Coconut aminos are taken from the sap of coconut tree blossoms. They're popular among those who can't eat gluten or soy. I love using them because they're savory and have an umami flavor to them. If you can't track any down or would prefer to stick to something you've heard of, go with soy instead.
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