Ingredients
Scale
- 1 head napa cabbage, shredded
- 1/2 head purple cabbage, shredded
- 3 cups sugar snap peas, Julienned, measure after
- 3 carrots, grated
- 1 large red pepper, cleaned and julienned
- 4 scallions, thinly sliced
- 1 handful cilantro leaves
- 1/2 cup chopped peanuts
Creamy Peanut Dressing:
- 1 cup veganaise
- Heaping 1/2 cup creamy peanut butter
- 3 teaspoons rice wine vinegar
- 1 teaspoon tamari, or soy sauce
- 4 teaspoons light yellow miso
- 1 1/2 teaspoons maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 4 tablespoons water
Instructions
- Place all vegetables into a very large bowl. You can use two bowls if needed, but once you add the dressing and mix the volume should reduce.
- Place all dressing ingredients into a blender and blend for 30 seconds. Slowly pour dressing over the vegetables and stir until everything is coated. You may not need all the dressing, depending on how saucy you would like your slaw. Start with a little and add as needed.
- For best flavor, let slaw sit for up to 30 minutes before serving. Add peanuts right before serving.
- Prep Time: 15 mins
- Category: Side, Gluten Free, Vegan