Coleslaw Salad w/ Oil Free Thai Peanut Dressing

This healthy coleslaw salad has a little twist. No mayo here, just a healthy, protein dense, homemade peanut dressing, that also happens to be oil free, dairy free, and gluten free! The crunchy cabbage combines perfectly with the rich, peanuty, spicy dressing.

How to make healthy coleslaw salad

To make this salad, I use my Veggie Bullet shredder attachment, but a food processor will also do the trick!

Just shred all your veggies (except the cilantro) and combine them in a large bowl. Finely chop your cilantro and add to the bowl. Or you may sub for parsley instead.

I’ve heard some people HATE cilantro and say it tastes like soap? Has anyone else heard of this? I haven’t always loved cilantro, it actually took some time to grow on me. But now I can’t get enough.

Anyhow, any green herb you like will do the trick here.

Once your coleslaw is mixed, prepare the dressing. Add all the dressing ingredients to a small bowl and mix well. I use a fork to help the peanut butter break down and blend well into the other ingredients.

When ready to serve, garnish the salad with lime wedges and more cilantro (or parsley) if desired. Serve the dressing on the side, or pour if over your salad and mix until evenly coated.

How long does it keep?

You may prepare the salad well ahead of time, at least 2-3 days and store in the refrigerator, as long as it’s not dressed.

Store the peanut dressing in a separate container and when ready to serve, you may dress your salad.

More healthy salad recipes

• Strawberry Spinach Salad w/ Berry Basil Dressing
• Citrus Spinach Quinoa Salad with Orange Vinaigrette
• Cranberry Broccoli Salad with Cran Lemon Dressing
• White Bean Cabbage Salad w/ Avocado Orange Dressing
• Asian Quinoa Salad [V+GF+Oil Free]
• Winter Orange Kale Salad w/ Oil Free Citrus Dressing

Coleslaw Salad w/ Oil Free Thai Peanut Dressing

For a healthy spin on traditional coleslaw, this healthy coleslaw salad is a must try! Drizzled in Thai peanut dressing that is delicious and oil free!

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Prep Time: 20 minutes

Total Time: 20 minutes

Course: Salad

Cuisine: Asian

Keyword: gluten free, oil free, refined sugar free, vegan

Servings: 4

Calories: 193kcal

Author: Rosa

Ingredients

For The Salad

• 1/2 small purple cabbage shredded
• 1/2 small green cabbage shredded
• 2 large carrots peeled & shredded
• 1 small red onion shredded
• 1 cup cilantro chopped (or parsley)

For The Dressing

• 1/4 cup natural smooth peanut butter
• 1 lime juiced
• 1/4 tsp garlic powder
• 2 tsp sriracha
• 1/4 tsp ground ginger
• 2 tbsp tamari or soy sauce if not avoiding gluten
• 2 tbsp rice vinegar

Instructions

• Combine all your salad ingredients in a large bowl or serving dish. Set aside.
• In a small bowl, combine all the dressing ingredients, using a fork to help the peanut butter incorporate.
• When ready to serve, toss the salad with the dressing and enjoy.

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 713mg | Potassium: 747mg | Fiber: 7g | Sugar: 12g | Vitamin A: 6645IU | Vitamin C: 112.9mg | Calcium: 124mg | Iron: 2.2mg

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*Nutritional information is an estimate, calculated using online tools.