Asian Coleslaw Recipe With Edamame And Peanut Dressing Meal Prep
This plant-based Asian coleslaw recipe features a zesty Thai peanut dressing over a crunchy mix of cabbage, edamame, and bell pepper, topped with peanuts and sesame seeds. Ideal for vegan meal prep and lunches on the go!
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
If you have time, add 1 tbsp of minced ginger and 1 clove minced garlic to enhance the flavour of the dressing.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 300kcal | Carbohydrates: 35g | Protein: 18g | Fat: 12.5g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 400mg | Potassium: 500mg | Fiber: 5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!