Plant-Based Asian Slaw
A vibrant and crunchy Plant-Based Asian Slaw made with a mix of fresh vegetables like cabbage, carrots, and and a collection of other vegetables, tossed in a flavorful peanut dressing. Perfect as a light side dish or topping for sandwiches and bowls, this slaw is vegan, colorful, and bursting with tangy, savoury, and sweet notes.
Ingredients
Slaw
- 2 cups red cabbage finely chopped
- 2 cups green cabbage finely chopped
- 1 red capsicum finely diced
- ½ cup mint finely diced
- 1 red onion finely diced
- 1 cup mixed lettuce finely chopped
- 1 carrot grated
- ½ cup celleriac grated
- 2 apples grated
- 1 spring onion finely chopped
- sprinkle of celery seeds
- ½ cup cashew nuts finely chopped
Dressing
- ½ cup no salt peanut sauce
- 1 tbsp rice vinegar
- ½ tbsp lime juice
- 1 tbsp reduced salt soy sauce
- ½ tbsp fresh ginger grated
- 1 tsp sriracha
- 1 tbsp maple syrup
Instructions
Dressing
- Combine all the dressing ingredients into a bowl or jug and mix through till combined, if the peanut butter is too thick then microwave for 20 seconds, then combine, set aside in the fridge until the slaw is ready.
Slaw
- If you don't have a muzzalina knife, finely chop all vegetables. Then place them into a large bowl and toss through.
- If you do have a muzzalina knife, combine in a large bowl, then use the knife to finelly chop them more until the are a very fine.
- Slowly mix he dressing through the slaw, place back into the fridge until you are ready to serve.
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