APPETIZERS/SIDES / PALEO FRIENDLY / RECIPES / VEGAN / VEGETARIAN / WHOLE 30

TANGY THAI COLESLAW (VEGAN)

thai coleslaw recipe

Preparing for a picnic or BBQ? I found the perfect recipe for a flavorful, healthy addition you can make in large portions, then pack up nicely in a tupperware for later! This is a unique twist on the average coleslaw, without all the mayo!

Today’s featured tune is: “Out of the Black” by Royal Blood. Because it rocks.

RECIPE
1 head of cabbage (about 3-4 cups shredded)
2 cups shredded carrots
1/4 cup scallions/chives
1/4 cup cilantro

DRESSING:
6 Tbsp vinegar
7 Tbsp tamari sauce (gluten-free soy sauce)
5 Tbsp almond butter
1 Tbsp olive oil
Juice from 1 lime
1 Tbsp minced garlic
1 Tbsp minced ginger

Chop your cabbage into thin slivers and shred your carrots. The store also sells pre-shredded carrots to save you some time! Mix up cabbage and carrots in a large bowl. Dice up your chives and cilantro and at them to the bowl.

In a separate bowl, mix up the dressing ingredients. You may need to lightly microwave the almond butter in order for it to mix in.

Once the dressing is thoroughly mixed, had it to the shredded veggies and toss well so that dressing completely coats everything.

That’s it!

Of course it sounds easy… and yet, I still managed to make a nice little mess over here, haha…

asian coleslaw

asian coleslaw recipe

One thought on “TANGY THAI COLESLAW (VEGAN)

  1. Pingback: HOW I LEARNED TO CONTROL HUNGER WITH KETOSIS: FIRST MONTH REVIEW OF CARBNITE SOLUTIONS | The Healthy Beast

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