Vegan Peanut Sriracha Coleslaw 1

This slaw and I are having a moment.  Creamy, crunchy, spicy, with a little tart.. I’m also having a moment with this combo.

I first made this a few weeks back during a time when the cabbage in my fridge was magical and everlasting.  It was kind of out of necessity because I somehow always had cabbage in the fridge.  I knew one morning that I didn’t have lunch, so after I made Hubby and me our usual morning smoothie, I decided to chop up the cabbage with an apple.  To keep the apple from browning I doused the bowl with some rice vinegar.  Then I sprinkled it with a little salt and threw the whole thing in the fridge.

When lunch time rolled around, I had so much going on (I work a full time job) that I couldn’t think of anything to do with the slaw.  Hubby had made a PB&J, and the peanut butter smell was still in the air, and I wanted in.  So I drizzled my slaw with some peanut butter.  Yum.  But it needed a little something kick, so a dash of sriracha went in.  I fell in love instantly.  I even went out with friends that night and told them about my cabbage, peanut, sriracha lunch because it was so yummy.  After initial nose wrinkles (which, let’s face it, is understandable.  This ingredient combo sounds weird until you really think about it) they thought it sounded great too.  I might be the luckiest to have friends that don’t mind how excited I get to share new food things I ate.

Vegan Peanut Sriracha Coleslaw 3

I have made it several times since that first, and with different variations, and I am happy to report that it is still incredible.  I think after a winter where I ate this soup at least 30 times, I was craving some raw crunchy foods, and this slaw delivers.  I eat it all on its own for lunch because I think it’s super satisfying with all that peanut butter in there.  But if you wanted to get wild you could make a sandwich with it, or some noodles, or tempeh, or even quinoa.

Health highlight of cabbage:  Cabbage is anti-inflammatory, and rich in antioxidants.  It has been shown to be powerful in reducing risk of cancer.  It supports digestive health, and is heart-healthy as it reduces cholesterol.  Cabbage is also low in calories but packed with nutrients like vitamin K, vitamin C, and folate.

Vegan Peanut Sriracha Coleslaw 2

Vegan Peanut Sriracha Coleslaw
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ½ medium head Cabbage (shredded or sliced thin)
  • 2 Carrots (shredded)
  • 1 tablespoon Soy Sauce
  • 3 tablespoons Rice Vinegar
  • 2 teaspoons Sriracha (if you don’t like spicy start with less then this)
  • ¼ cup Peanut Butter
  • 1 Green Onion (sliced)
  • Salt – if desired – to taste
Instructions
  1. In a large bowl add the cabbage, carrots, soy sauce, and rice vinegar
  2. Toss to coat
  3. Add the peanut butter and stir really well until the slaw gets creamy and coated
  4. The longer it sits the better it gets, and the more easily the peanut butter will stir into the slaw
  5. Enjoy the same day, the flavor gets a little better as it sits so feel free to make it a day ahead!!
  6. Eat it up and enjoy!!

 

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