Description
A spicy vegan coleslaw made with kohlrabi, cabbage, bell peppers, carrots, and lots of fresh herbs. Then coated in a spicy Thai peanut sauce, this slaw brings the heat!
Ingredients
Scale
Slaw:
- 2 Kohlrabi (Peeled and Shredded)
- ½ Red Cabbage (Shredded)
- 1 Yellow Bell Pepper (Julienned)
- 1 Red Bell Pepper (Julienned)
- 2 Carrots (Peeled and Julienned)
- 1 Jalapeno Pepper (Deseeded and Diced Small)
- 4 Green Onions (Sliced Thin)
- ¼ Cup Packed Fresh Thai Basil (Chopped)
- ¼ Cup Packed Fresh Mint (Chopped)
- ¼ Cup Packed Fresh Cilantro (Chopped)
- 1 Lime (Cut into wedges for garnish)
Dressing:
- 3 Garlic Cloves (Minced)
- 2 Tbsp Ginger Paste
- ¼ Cup Peanut Butter
- ¼ Cup Chili Paste
- ¼ Cup Fresh Lime Juice
- ¼ Cup Fresh Orange Juice
- 3 Tbsp Liquid Aminos
Instructions
- Wash and prepare all fresh produce.
- In a bowl, combine all the sauce ingredients and whisk to combine.
- In an extra-large bowl combine all of the vegetables and herbs and stir to combine.
- Pour the sauce into the mixture and stir to incorporate.
- Chill for 30 minutes or more prior to serving.
- Serve with a lime wedge and enjoy!
- Refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Make sure you leave time for the slaw to chill. This also allows the flavors in the sauce to incorporate and become even more flavorful.
- If you plan on saving some of the slaw for leftovers, we recommend refrigerating the sauce separate from the slaw. This will help the slaw to retain its crunchiness.
Keywords: Slaw, Coleslaw, Vegan, Kohlrabi, Spicy, Summer
