Asian Coleslaw | Asian Salad Dressing Recipes | Berry Berry Life

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds provide crunch and are nut-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup is a natural sweetener with a unique flavor.

Toast peanuts in a dry skillet until golden, then set aside to cool.

Slice 1/4 head of green cabbage into thin strands using a sharp knife.

Julienne 1/4 head of red cabbage into slivers.

Julienne carrots as thinly as possible and add to the bowl.

Slice 1 red hot long pepper diagonally and add to the bowl.

Remove leaves from 1 cup of Thai basil and give them a rough chop, then add to the bowl.

Pull leaves off stems of fresh mint, chop roughly, and add to the bowl.

Cut the green part of green onions into 1-inch long pieces and add to the bowl.

Add 1 cup of bean sprouts to the bowl.

Add toasted peanuts and 2 tablespoons of sesame seeds to the bowl.

In a mason jar, combine 6 tablespoons of light soy sauce, 6 tablespoons of rice wine vinegar, 1.5 tablespoons of vegan fish sauce, and 4 tablespoons of sesame oil.

Add 2 tablespoons of lime juice and 3 tablespoons of agave nectar to the jar.

Add 1 teaspoon of garlic powder and 2 Thai chilies to the jar, then close the lid and shake to mix the dressing.

Pour half of the dressing over the salad ingredients in the bowl and toss gently to coat.

Serve topped with more peanuts, sesame seeds, fried shallots, and crispy garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens