Cilantro - Peanut Coleslaw (vg, Gf) Recipe
Make Cilantro - Peanut Coleslaw (vg, Gf) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Toast peanuts
Place a dry skillet over medium heat. Add the roasted peanuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool, then roughly chop if desired.
- 2
Prepare vegetables
In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, and shredded carrot. Add the sliced green onions and chopped cilantro; toss to mix.
- 3
Make dressing
In a small bowl or blender, whisk together peanut butter, lime juice, tamari, maple syrup, rice vinegar, garlic powder, ginger powder, salt, and pepper. Whisk in water a little at a time until the dressing is smooth and pourable. Taste and adjust with more lime juice or tamari if needed.
- 4
Toss with dressing
Pour two-thirds of the dressing over the vegetables and toss well to coat. Add more dressing as needed to reach your preferred level of creaminess; reserve any remaining dressing for serving.
- 5
Finish and serve
Fold in the toasted peanuts and additional cilantro if desired. Taste and adjust seasoning with a pinch of salt or pepper. Serve immediately as a side dish, or refrigerate for 15–20 minutes to allow flavors to meld.