Gluten Free Vegan No Oil Asian Slaw Salad

Laura Bracken's Asian Slaw Salad

Dressing

• 1/3 Cup peanut butter (no added oils, peanuts should be the only ingredient)
• 1/3 Cup apple cider vinegar (I was toying with the idea of rice vinegar… maybe next time)
• 1 Tablespoon lime juice
• 1 heaping Tablespoon of grated ginger
• 4 med to large garlic cloves, crushed/grated/minced
• 1 Tablespoon coconut aminos
• 1 Tablespoon maple syrup
• Salt
• Red pepper flakes

Salad Fixings (any combination of the following)

• Green cabbage, shredded
• Red cabbage, shredded
• Carrots, grated
• Scallions, chopped
• Red bell pepper, chopped
• Kale

Topping Options

• Dry roasted peanuts (if peanuts is the only ingredient)
• Mandarin slices (if you can’t find fresh, there are decent “no sugar” options in most grocery stores)
• Tofu (I sauté in coconut aminos and a little broth in a non-stick pan until crispy then throw sesame seeds on… you can try baking too)

I put all the dressing ingredients into a good quality container (one that WILL NOT LEAK) and shake it vigorously for 10-20 seconds.

I don’t dress the whole salad because leftovers will get soggy.  I dress only what I’m eating at each meal.

While I am not a fan of hauling my food processor out of the cupboard (it’s HEAVY!) and then cleaning all the parts of it afterward, it’s a small price to pay for a week’s worth of salad.  Two heads of cabbage (I always do a whole green and a whole red) make a ton of salad.

This is a great meal for those on the Daily Dozen plan… there’s cruciferous, other veggies, leafy green, beans, fruit, nuts… all in one meal!

Index of all my recipes