Asian Avocado Peanut Coleslaw

Bowl with cabbage avocado peanuts and asian coleslaw dressing.

If you want an easy peanutty coleslaw recipe, this Asian avocado peanut coleslaw is the best. This chopped slaw recipe is bursting with fresh vegetables that are dressed in a homemade Asian-inspired dressing that is salty, sweet, and spicy. This slaw is vegan and gluten-free and sure to be one that everyone loves.

5 from 2 votes

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Prep Time 15

Total Time 15

Course Main Course, Salad, Side Dish

Cuisine Asian, Chinese, Japanese, Thai

Servings

Calories 294 kcal

Ingredients

Coleslaw Salad Ingredients

5 C green cabbage chopped
1 C red/orange/yellow bell peppers thinly sliced
3 stalks green onion diced small
¼ C fresh cilantro leaves
½ C salted peanuts
2 small avocados cut in chunks (about ¾ C)

Coleslaw Dressing Ingredients

¼ C olive oil
¼ C white wine vinegar
2 TB toasted sesame oil
1 TB tamari
1 TB creamy peanut butter
1 TB garlic chili sauce

Optional garnish/toppings

fresh cilantro leaves
finely chopped peanuts

Instructions

Begin by chopping the cabbage into small pieces. Follow that with thinly slicing the bell peppers. Finally, chop the green onions and leave the dicing of the avocado for last so it does not brown while you are prepping the other ingredients.
In a large serving bowl, add all the chopped ingredients. Add fresh cilantro leaves either whole or torn into smaller pieces.
Next, in a medium-sized mixing bowl add all the dressing ingredients. Whisk to combine.
Now pour the freshly whisked dressing over the peanut coleslaw ingredients that are in the serving bowl. Toss gently so that the avocados stay intact and the other ingredients are all coated evenly with the dressing.
To garnish, add chopped peanuts and more fresh cilantro - optional. Serve and enjoy.
To store this coleslaw, place any leftovers in an air-tight storage container. Store in the refrigerator for up to 3 days. Add more fresh cilantro to bring back some freshness into the coleslaw if you wish.

Notes

STORING:

Store for up to 3 days in the refrigerator with dressing added or up to 5 days without the dressing (added just before serving).
This can sit out at room temperature or travel without an ice chest for up to 6 hours.

SUBSTITUTIONS or VARIATIONS:

Use regular soy sauce instead of tamari if you do not have a gluten allergy or celiac disease.
Add twice the chili garlic sauce for a spicier version.
Add diced meats, seafood, or tofu to bulk up the protein content and make it a meal all on its own.

Nutrition

Calories: 294kcalCarbohydrates: 14gProtein: 6gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gSodium: 389mgPotassium: 616mgFiber: 7gSugar: 4gVitamin A: 1037IUVitamin C: 61mgCalcium: 53mgIron: 1mg

Keyword Asian, barbecue, bbq, cookout, easy, keto, low calorie, low carb, lunch, make ahead, no cook, nuts, potluck, salad, spicy, summer, vegan, vegetarian

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