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Miso Peanut Coleslaw | via veggiechick.com #vegan
30 min or less, Easy, Gluten Free, Oil free, Side dishes, Under 400 calories, Vegan Recipes

Miso-Peanut Coleslaw

This isn’t your traditional coleslaw! This Miso-Peanut Coleslaw is packed with a wonderfully flavorful miso-peanut sauce, and is a unique side dish to compliment many Asian meals.

Miso Peanut Coleslaw | via veggiechick.com #vegan

To make this side dish, it’s very simple. First, toast the sesame seeds by adding to a dry skillet. Cook over medium heat, for about 5 minutes, stirring occasionally until fragrant. Remove from heat.

To a large bowl, add the chopped green and red cabbage, shredded carrots, chopped mint, and toasted sesame seeds.

In a small bowl, add all ingredients for the Miso-Peanut sauce, plus the lime juice, and stir with a whisk.

Transfer the sauce to the veggies and stir until coated evenly. Serve immediately. If making ahead, keep sauce separate and add immediately before serving. This recipe makes 4 cups coleslaw.

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Miso-Peanut Coleslaw

Miso Peanut Coleslaw | via veggiechick.com #vegan

This isn’t your traditional coleslaw! This Miso-Peanut Coleslaw is packed with a wonderfully flavorful miso-peanut sauce, and is a unique side dish to compliment many Asian meals.

  • Author: Christin McKamey
  • Prep Time: 15
  • Total Time: 15
  • Yield: 4

Ingredients

  • 2 cups chopped green cabbage
  • 2 cups chopped red cabbage
  • 2 cups shredded carrots
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon toasted black sesame seeds
  • Miso-Peanut Sauce (omit sesame oil if desired)
  • 2 teaspoons lime juice

Instructions

  1. To toast sesame seeds, add to a dry skillet over medium heat and cook about 5 minutes, stirring occasionally until toasted and fragrant. Remove from heat.
  2. To a large bowl, add the chopped green and red cabbage, shredded carrots, chopped mint and toasted sesame seeds.
  3. In a small bowl, add all ingredients for the Miso-Peanut sauce, plus the lime juice, and stir with a whisk until smooth.
  4. Add sauce to the veggies and stir until coated evenly. Serve immediately. If making ahead, keep sauce separate and add immediately before serving. This recipe makes 4 cups coleslaw.

Notes

*You can sub the miso with an extra teaspoon of soy sauce/tamari.

*I’ve also added chopped cilantro and green onions to this dish and they are great additions. =)

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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