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This Vegan Peanut Butter Coleslaw Dressing is super simple, but full of creamy flavor.
I picked up just a few provisions for the kitchen to hold me over until I can get to a farmers’ market, but the pickings were slim when I got around to making dinner. I pretty much only had these two fresh items to choose from:
I was inspired by the salad I had at Real Food Daily in Pasadena which was shredded cabbage and lettuces topped with a peanut-butter based sauce, peanuts and chopped cilantro. Unfortunately, I hadn’t thought that far enough ahead to get any of the other ingredients, but it was inspiration, nonetheless.
I put the whole head of cabbage through my food processor to shred it:
Then, I got around to making the peanut butter sauce…the star of the salad. I simply stirred together peanut butter, rice wine vinegar, golden balsamic vinegar, unsweetened soy milk and a touch of maple syrup. This is what the dressing looks like:
I hardly ever use maple syrup in my cooking anymore, but in this case it was ideal. If I were to make this dressing in a high-speed blender, I would use dates to sweeten it. But, time was of the essence after a long day on the road.
I then just poured the dressing over the entire bowl of shredded cabbage and stirred it together. I also rinsed and drained a can of cannellini beans to help make the salad a meal:
And, boy oh boy, this was a meal and a delicious one at that! I topped the salad and beans with some freshly sliced red onion and I was happy. Maybe it was the sugar from the maple syrup, but I could have easily eaten a second serving of this salad:
I saved the leftovers for dinner tonight and instead had some more grapes for dessert. I’m looking forward to making this salad again, but doing a “fancier” version including other shredded lettuces plus the cilantro and making the dressing in the Vitamix with the dates.
Here’s the version of the dressing I used last night:
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Vegan Peanut Butter Coleslaw Dressing
Prep Time: 15 minutes- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 4 1x
- Category: Dressing
- Method: Easy
- Cuisine: Vegan, dairy-free, oil-free
Prep Time:
Yield:
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Pin RecipeDescription
This Vegan Peanut Butter Coleslaw Dressing is super simple, but full of creamy flavor. Make it with only five ingredients.
Ingredients
- 1/2 cup unsalted peanut butter
- 1 tablespoon rice wine vinegar (or use brown rice vinegar for no salt/sugar)
- 1 tablespoon maple syrup or your choice of liquid sweetener (you could also use freshly squeeze orange juice if you prefer)
- 1/4 cup golden balsamic vinegar (I use Spectrum brand; you can substitute your favorite type of vinegar)
- 1/4 cup unsweetened soymilk, or your choice of non-dairy milk
Instructions
- Let peanut butter sit at room temperature for at least 10-15 minutes to soften.
- Stir in the other ingredients and pour over a head of shredded cabbage or your choice of salad greens.
Nutrition
- Serving Size: 3 tablespoons
- Calories: 150
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Vicky (Sweet and Healthy Living) says
How exciting about your app! Yum! That is definitely my kind of salad! 😉 Peanut dressings area always so good!
Laura S. says
Definitely excited for you about the app! It sounds so intriguing and HELPFUL! Yes, awesome logo too!
Love your coleslaw with a peanut butter twist…after all, what can’t peanut butter fix??? 🙂 I actually like to make my coleslaw with a cashew based dressing that includes rice vinegar, cumin and cayenne pepper (or cilantro would be nice).
Carrie says
Thanks, Laura! I can’t WAIT to launch the app!!!
Donna says
Congrats on your anniversary! I really enjoy your posts and your links. I don’t know anyone “in the flesh” who would ever consider this lifestyle, so it can be hard. You really have accomplished a lot to be proud of with this blog. I certainly find inspiration in it! Looking forward to your app!
Carrie says
Thank you so much, Donna! I’m so glad we can connect online, it has made all the difference for me to have our blogging community and all of the other fantastic online resources.
Angela says
Looks like we have a similar vegan story: I came to veganism from an animal welfare/rights perspective and Colleen’s podcasts were definitely instrumental in helping me make the switch. I think it’s important to reminisce about how we came to this lifestyle and appreciate what progressive strides we’ve made as vegans. I can also say that when I became vegan, it empowered me to feel like I could have a real impact on the world around me.
Kudos on the cookbook app! Can’t wait till it officially launches. And, yes, that logo is puh-retty darn cute 😉
Carrie says
Thanks for the awesome comment, Angela! By the way, I just read your post on the OHH blog, it was awesome!!!
Angela says
Thanks Carrie! That means a lot.
You’re pretty awesome yourself 🙂
Carrie says
Awwww, hugs to you, Angela!
Oly Jacobsen says
Gongrats on your new app, it’s a really good idea sharing recipes! I signed on the email list, but I seem to recall the app is only for iphone and not Andriod. Am I right? I hope it becomes a great success, so it will be made for Android as well.
I always love your salads… But we haven’t been eating any peanut butter in order to loose weight, and an ounce isn’t much to use 🙂
Carrie says
Hi Oly! Yes, you’re right, as of now the app will be for iPhones and iPads. But, you never know!!! 🙂
Caroline says
Thanks for another great dressing recipe. I made it tonight and it passed the ‘Hubby’ test with flying colors. I added some sambal oelek (because we like a little heat) and served it over red cabbage, carrots, cilantro and cucumber. Awesome!
Looking forward to the launch of your new app. Congrats on branching out.
Carrie says
Thanks for the awesome feedback, Caroline. I love the idea of adding some heat to the dressing, I bet it worked great with the coolness of the veggies, if that makes any sense. 🙂 And, thanks for being excited about the app!!!
Glenda Love says
Carrie, I made this slaw today and it was delicious! I just loved it! It made so much I took some to my friend at her job and she ate it all right then and there and I went home with an empty tupperware! I loved how it filled me up and I had no desire to snack tonight! Thanks for the great recipes!
Carrie says
Yay! I’m so glad you (and your friend) liked the salad, Glenda. It really helps me to get feedback from recipes, since usually it is just my husband and me trying them. 🙂
Carrie says
Thanks, Gabby!!! 🙂
Lou says
WOW and CONGRATS on so many accounts – vegan 2 year mark….. iphone app…. creator of amazing food – you’re a star 🙂
Ay says
Just made this with ingredients I had in the pantry and used broccoli slaw. So easy to make and very tasty. I can’t wait to have it with my lunch tomorrow. Thanks!
David Rafeedie says
Carrie,
Love the cabbage salad and peanut dressing recipe. It was a great dinner. Good suggestions in the comments. Think it would be great with a bit of heat and cilantro. I’ll have to give these a try next time. Thanks for posting your recipes. Love the cashew sauces.
Peace and Love
David – Atlanta
Carrie says
Thanks for the note, David! 🙂
Maribel says
Congratulations for all your achievements and more power!
Another great recipe. Thanks Carrie, for sharing.
★★★★★