Creamy Asian Coleslaw (vegan)

What do you do when you need a quick lunch, but only have a measly bag of shredded cabbage looking back at you?

Whip up this dressing, that’s what.

It’ll take you less than 5 minutes, and your taste buds will thank you when they taste this delicious Asian-inspired coleslaw.



Creamy Asian Coleslaw (vegan)
makes about 1/2 cup


For the dressing:

1/4 cup creamy raw almond butter
1/4 cup fresh lime juice
1 tablespoon tamari (wheat-free soy sauce)
1 small clove garlic, minced (about 1/2 tsp.)
freshly minced ginger, to taste (I used about 1/2 tsp.)
liquid stevia, to taste (I used 8 drops)

For the coleslaw:

7 oz. shredded cabbage
(plus any extra toppings you like)


In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Adjust sweetness to taste, then pour over shredded cabbage. I like to shake it all together in a sealed container, so the cabbage gets nicely coated.

Unlike tender leafy greens, cabbage holds up well to being dressed ahead of time–> making this a perfect lunch to go! It’ll will pack nicely in a cooler, or in your fridge at work, and actually gets better the longer it marinates.

Feel free to add any toppings you like–> cherry tomatoes, shredded carrots, scallions, or even a sprinkle of raisins would all be delicious options.




My salad barely made it out of my kitchen once my family got a taste of it!

Definitely a crowd pleaser. 😀

Reader Feedback: What’s your favorite easy-to-pack lunch?

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

20 thoughts on “Creamy Asian Coleslaw (vegan)

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  2. Cheryl

    OMG OMG OMG, how flippin good this is!!! I hate cabbage, HATE, and cole slaw usually grosses me out with all of the mayo. This is so delicious and healthy, and I ate it for lunch just plain and I was perfectly full and content with just this. I used 1 tsp. honey in place of the Stevia and it’s perfect, just PERFECT! Thank you for another amazing recipe!

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  4. Robina Vegan

    This dressing was to die for! Wanted it on spiral zucchini, but did with grilled veggies instead. Thank you! Going to make those pancakes for my next post run breakie)

  5. Mario

    Made this once with 1 tbs of raw honey and it came out great!

    Made it again tonight with 1 tbs of xylitol, and it too came out great!

    Thanks for the recipe!

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  7. Vicki

    Oh my goodness, this is sooooo delicious! I love the ginger and garlic, not overpowering but so good. I didn’t have almond butter so I used cashew butter instead. And instead of stevia, I used date sugar (about 1 T or so). My dressing was too thick at first, so I had to add some liquid – I used about 1 – 2 tsp of coconut milk and then it was the right consistency.

    I will definitely be making this combo over and over again! Thanks so much for this recipe!

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