Vegan Asian-Inspired Coleslaw
This colorful Vegan Asian Coleslaw is a wonderful medley of crisp vegetables blended in a savory-sweet sauce that will wow your taste senses. This beautiful and healthy dish is made with fresh cabbage and vegetables. The dressing is Asian-inspired and the flavor with its infusion of soy sauce (or choose gluten free coconut amino or tamari), sesame oil, garlic and ginger.
Ingredients
- 6 cups green cabbage, shredded
- 1 large carrot, julienned or grated
- 1/2 cup cilantro, chopped
- 3 scallions, finely chopped
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, thinly sliced
For the dressing:
- 3 tablespoons vegetable oil (avocado oil, light olive oil)
- 1 tablespoon sesame oil
- 3 tablespoons rice vinegar (or coconut vinegar)
- 2 tablespoons coconut aminos, soy sauce or tamari (gluten free)
- 2 tablespoon maple syrup or agave nectar
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds (optional)
- chopped roasted peanuts , sesame seeds, or almonds for garnish (optional)
- pinch of chili flakes (optional)
Instructions
- In a large bowl, combine the shredded cabbage, julienned carrot, sliced bell pepper, snow peas, chopped scallions, and cilantro.
- In a small bowl, whisk together the olive oil, soy sauce or tamari, rice vinegar, sesame oil, maple syrup or agave nectar, grated ginger, and minced garlic to create the dressing.
- Pour the dressing over the vegetables and toss well to ensure even coating.
- Sprinkle toasted sesame seeds on top and toss again.
- Let the coleslaw sit for about 15-20 minutes before serving to allow the flavors to meld. Serve chilled and enjoy this refreshing and flavorful vegan Asian coleslaw!
- Optional: Add some chopped peanuts or almonds for extra crunch and garnish. This coleslaw makes a perfect side dish for Asian-inspired meals or a light and satisfying lunch on its own.