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?

dressing for asian coleslaw in a bowl with a lime half next to itWhip 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.

 

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

Ingredients:

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)

Directions:

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.

mixing asian dressing into coleslaw mixUnlike 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.

bowl of creamy asian coleslaw with tomato slices on topFeel free to add any toppings you like–> cherry tomatoes, shredded carrots, scallions, or even a sprinkle of raisins would all be delicious options.

Enjoy!

©Detoxinista.com

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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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Comments

Rande McDaniel @ The Vegetable Centric Kitchen

I love how simple this is, I can’t believe I never thought to combine almond butter and lime juice!

Vicky (Sweet and Healthy Living)

I make a dressing almost the same as this! It is so good, on everything!

Tamara Lukie

just exactly what I needed… I have 1/2 a cabbage in the fridge that I thought I would never find a good recipe for!
Thanks

T

Ashley

Delicious! I put it in a wrap with avocado and sriracha. It tasted like a spring roll. Sooo good!

Cheryl

I can’t stand the taste of Stevia…do you think honey would taste good as a replacement in this?

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!

    Megan

    Yay! I’m so glad you liked it! This is one of my favorites, too– and I also hate traditional coleslaw. 😉

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)

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!

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!

Michelle

Is there an alternative to liquid Stevia for this recipe?

    Megan

    I like to use a squeeze of honey now!

Natallia

This is very delicious! I make this on weekly basis!

Anissa

How long will it last in the refrig?

Kim

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

APRIL

In a rush and read recipe incorrectly..used tahini instead of tamari and only realised because mix was too thick. But my goodness, a delicious mistake! 😉

Breanna

I made this dressing today to put on zucchini noodles (as per another one of your posts) and holy man it is great! So flavorful! I also omitted the sweetener and added a dash of sesame oil to kick up the Asian flavor. Will definitely become a staple in my home!

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