The dressing is what makes this one. Tamari, apple cider vinegar, honey, toasted sesame oil, creamy peanut butter, fresh ginger, and garlic whisked together into something that's simultaneously savory, bright, slightly sweet, and deeply satisfying in a way that standard coleslaw dressings simply aren't. Poured over shredded green and red cabbage, julienned carrot, thinly sliced red bell pepper, and snow peas, it transforms a simple slaw into a salad that tastes as if it came from somewhere with a serious kitchen. The vegetable measurements are intentionally flexible — adjust the ratios to whatever you have or prefer. Both the slaw and the dressing can be prepared the night before and tossed together the next day, which makes this one of the more practical recipes in the collection for busy weeks. Apple cider vinegar supports healthy digestion and adds brightness that beautifully balances the richness of the nut butter. Almond butter works as a straightforward swap for peanut butter if needed. Garnish with scallions and sesame seeds for color and a little extra texture.
A tossed salad perfect for lunch or dinner.
Shopping List:
- 4 cups finely shredded cabbage (I like 3 cups green, 1 cup red)
- 1 large carrot, peeled & julienned or shredded (approx. 1 cup)
- ½ red bell pepper, thinly sliced
- ½ cup snow peas, julienned
- Optional: 1 scallion chopped, green part only for garnish, and sesame seeds
Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoons wheat free tamari
- 2 tablespoons raw apple cider vinegar
- 1 tablespoons honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon creamy organic peanut butter (or almond butter)
- 1 tsp. fresh ginger, peeled and finely chopped
- ¼ tsp. fresh garlic, peeled and minced
Mixing your Goods:
To make the salad, toss the vegetables in a large salad bowl. The measurements are flexible; adjust to your preference. To make the dressing, whisk together the tamari, vinegar, honey, toasted sesame oil, peanut or almond butter, ginger, and garlic until well combined. Slowly add the olive oil, whisking to emulsify. Add dressing to taste to the salad and toss. Garnish with scallions and sesame seeds (optional), then serve. The slaw and dressing can be prepared the night before and tossed together the next day.