Asian Inspired Coleslaw | Vegan, Dairy-Free
Recipe and Photo by The Primitive Dish
This Asian inspired coleslaw using our almond butter takes umami to a whole new level- perfect side dish for any summertime entree.
3 cups green cabbage
3 cups red cabbage
3 cups shredded carrots
⅓ cups sliced almonds
Cilantro to garnish
¼ cup ume plum vinegar
1 Tbsp sesame oil
1 Tbsp coconut aminos
1-2 Tbsp maple syrup, optional - omit for Whole30
2-3 Tbsp water, as needed for thinning
Place all ingredients for dressing (except for water) in a blender or food processor.
Blend or process until smooth.
Add 1 Tbsp of water at a time until desired consistency is reached.
Place coleslaw mix and sliced almonds in a large bowl and mix.
Add dressing to the coleslaw mix and toss until well combined.
Garnish with cilantro and additional almonds if desired, enjoy!