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?

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How long will it last in the refrig?


This tastes AMAZING! Does anyone have the nutritional information for the creamy asian dressing?

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