Asian Coleslaw
Asian Coleslaw with Vegan Fish Sauce is a vibrant and crunchy salad that's perfect for any occasion. This vegan twist on a classic dish features a medley of fresh vegetables tossed in a tangy and savory dressing, making it a healthy and delicious addition to your meal. Whether you're looking for a light lunch, a side dish, or a potluck favorite, this Asian coleslaw is sure to impress.
Ingredients
- 2 Cups Green Cabbage shredded
- 2 Cups Purple Cabbage shredded
- 1 Cup Carrots julienne
- 1 Long Red Hot Pepper sliced thinly
- 1 Cup Bean Sprouts
- 4 Green Onions pipes
- 1 Cup Thai Basil Leaves roughly chopped
- ½ Cup Mint Leaves roughly chopped
Dressing:
- 2 Birds Eye Chilies finely chopped
- 6 Tbsp. Rice Wine Vinegar
- 6 Tbsp. Soy Sauce
- 1.5 Tbsp. Vegan Fish Sauce
- 2 Tbsp. Lime Juice
- 4 Tbsp. Sesame Oil
- 3 Tbsp. Agave Nector or Sugar
- 1 Tsp. Garlic Powder
Instructions
- Over low heat, add peanuts to a small frying pan and toast until lightly golden. Set aside to cool down.
- Cut all the vegetables and place them in a large salad bowl.
- Add all the dressing ingredients to a mason jar, and shake well.
- Add the dressing to the salad bowl with all the ingredients, and toss gently until all the ingredients are coated with the dressing.
- Garnish with Fried Shallots, Crispy Garlic, Roasted Peanuts, Sesame seeds, and more Green Onions.
- Serve immediately as a salad, side, or an appetizer.
- Enjoy :)
Notes
- Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld over time.
- Make-Ahead: This coleslaw can be made a day in advance. Just keep the dressing separate and toss it together before serving.
- Vegan Fish Sauce: Ensure you use a good-quality vegan fish sauce to maintain the umami flavor.
Video
Nutrition
Serving: 1ServingCalories: 180kcal
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