Asian Coleslaw
My vibrant vegan Asian Slaw comes with an awesome crunch and a killer creamy peanut dressing. (It tastes so good you don't even realize how ridiculously healthy it is.) Make it your signature summer salad, and then take it to work for lunch the rest of the year. Throw in some rotisserie chicken and you've got dinner!
Servings: 10 servings
Video
Ingredients
dressing
- 8 Tbsp rice vinegar
- 8 Tbsp toasted sesame oil, look for it with the regular oils, or in the Asian food section
- 3 Tbsp creamy peanut butter
- 3 Tbsp Tamari soy sauce
- 3 Tbsp brown sugar
- 2 cloves garlic, finely minced
- 2 Tbsp finely minced fresh ginger
salad
- 3 ounces dried chow mein noodles, cooked just until tender and rinse them well in cold water (it will be about 2 cups cooked)
- 3 cups loosely packed, shredded red cabbage (shred on 1/8 inch setting of mandoline, or with a very sharp knife)
- 3 cups loosely packed, shredded Napa or Savoy cabbage
- 1 medium carrot, shredded
- 1 cup snowpeas, sliced lengthwise
- 1 cup red and yellow bell peppers, thinly sliced
- 1/2 cup sliced water chestnuts
- 1 bunch (7-8) scallions, thinly sliced, white and green parts
- 1/2 cup minced cilantro
- 1/2 cup peanuts
- 1/4 cup sliced almonds, optional
Instructions
- Blend together the dressing ingredients. I like to use an immersion blender because the dressing will emulsify into a creamy sauce. Taste to adjust any of the ingredients to your own preference. You can make the dressing a day or two ahead if you like.
- Toss the cooked noodles with a little bit of the dressing to keep them from sticking together, and then put them into a large mixing bowl along with the rest of the salad ingredients. Toss everything together gently with enough dressing to coat well, you don't have to use all of it if your salad is smaller.
- Garnish with sesame seeds and more peanuts.
- Refrigerate until serving. I recommend serving the same day.
Notes
The salad can be made a few hours ahead, but is best the day it is made. It will last a day or two in the fridge for leftovers.
Nutrition
Calories: 306 kcal · Carbohydrates: 42 g · Protein: 11 g · Fat: 14 g · Saturated Fat: 2 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 6 g · Sodium: 475 mg · Potassium: 1328 mg · Fiber: 14 g · Sugar: 21 g · Vitamin A: 6902 IU · Vitamin C: 243 mg · Calcium: 219 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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