In this article, we’re exploring a delicious and nutritious Asian coleslaw recipe that’s perfect for plant-based meal prep. Packed with vibrant flavors and wholesome ingredients, this dish is ideal for lunches on the go or as a refreshing side for any meal. You can also view my full collection of plant based meal prep recipes here.
Ingredients & Substitutions
Here are the key ingredients for this Asian coleslaw recipe:
- 2 cups cooked edamame
- 6 cups prepared shredded coleslaw mix (cabbage, carrot, red cabbage)
- 1 red bell pepper (optional)
- ½ cup chopped cilantro
- 3 sliced green onions
Thai Peanut Dressing
- ⅓ cup natural peanut butter
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp lime juice
- 1 tbsp agave or maple syrup
- Sriracha to taste
- Water (to thin if needed)
Toppings
- ½ cup chopped salted peanuts
- Sesame seeds
Helpful Tools
To prepare this recipe, you’ll need:
- Mason jar for dressing
- Large salad bowl
- Meal prep containers
How To Make This Recipe
Prepare Dressing: In a mason jar, combine peanut butter, soy sauce, lime juice, agave, and sriracha. Shake well. Add water to thin if needed.
Mix Salad: In a large bowl, toss together coleslaw mix, cooked edamame, green onions, bell pepper (if using), and cilantro.
Combine & Serve: Pour the dressing over the salad and toss to combine thoroughly.
Add Toppings: Sprinkle with chopped peanuts and sesame seeds.
Meal Prep: Divide into meal prep jars for easy grab-and-go lunches.
Note: For enhanced flavor, add minced ginger and garlic to the dressing.
Tips & Tricks
- Use crunchy peanut butter for added texture.
- Adjust spice levels by varying the amount of sriracha.
- Make ahead and store in the refrigerator for up to 3 days.
FAQs
Yes, you can prepare the salad ingredients and dressing separately. Combine just before serving for optimal freshness.
Adjust the amount of sriracha to your preferred spice level.
Cooked chickpeas or crispy tofu are great alternatives.
Asian Coleslaw Recipe With Edamame And Peanut Dressing Meal Prep
Ingredients
- 2 cup cooked edamame
- 6 cups prepared shredded coleslaw mix (includes grated cabbage, carrot, and red cabbage)
- 1 red bell pepper (skip this if you're short on time)
- ½ cup chopped cilantro
- 3 sliced green onions
Thai Peaut Dressing
- ⅓ cup natural peanut butter
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp agave or maple syrup
- sriracha to taste
- water to thin if needed
Toppings
- ½ cup chopped salted peanuts
- sesame seeds
Instructions
- In a mason jar add peanut butter, soy sauce, lime juice, agave and sriracha. Put the lid on and shake to combine the ingredients. Add water 1 tbsp at a time to thin if needed.
- In a large salad bowl, add slaw mix, cooked edamame, green onions, bell pepper and cilantro. Add the dressing and toss to combine.
- Top the salad with chopped salted peanuts, and sesame seeds if desired. Serve and enjoy!
Notes
Nutrition
Conclusion: Asian Coleslaw Recipe Vegan Meal Prep
This Asian coleslaw recipe is a delightful blend of textures and flavors, perfect for meal-prepping healthy lunches or serving as a vibrant side dish. Customize it to your taste preferences and enjoy the ease of preparing nutritious meals in advance.
Great recipe didn’t know edamames had so much protein! Going to make this again next week.
Thank you Jessica! I love adding edamame for an extra little kick of plant-based protein! SO happy you loved the recipe 🙂
Wow that peanut dressing made this meal prep!!
Thank you SO much I’m so happy you loved it!