Karina's Vegan Coleslaw with Peanut Dressing

Easy coleslaw recipe with peanut dressing that is dairy-free, vegan and gluten-free

Cool + Easy

It's almost the end of July. How has your summer been? Moonlit and sultry? All Popsicles and kiddie pool? Or just plain flat out busy as a bee? If it's been busy, Sugar, I can relate. Here in our tiny corner of the world we've been too crazy to cook much. We've been living on salads and smoothies. We're apartment hunting. Spending hours in the car navigating the neighborhoods of West Hollywood, searching for the perfect place. Or rather, the quasi-perfect place because perfection is unattainable. I know this. I do. But I still (naively) make a top ten priority list.

If I find a unit with a window over the kitchen sink (high on my list) there's inevitably no dishwasher. If I tour one with a dishwasher, there's no  window, and no patio (I'd love some outside access to put a small table and plant a few pots by the door). Washer and dryer? Ha.

You know that saying, If you want to hear God laugh, tell him your plans? Well, if you want to hear the gods laugh even harder, make a wish list.

For an apartment in West Hollywood.
Meanwhile... I thought I'd share this light and sexy coleslaw recipe. I whipped it up last night when all we had in the fridge was a head of green cabbage, a slim wedge of purple cabbage and a bunch of fresh cilantro. Out of all the nut butters I have on hand I chose peanut butter for the base of my salad dressing, but this would also be scrumptious with cashew, almond or sunflower seed butter.

Asian style coleslaw recipe with Thai peanut dressing- a favorite vegan recipe

Karina's Vegan Coleslaw Recipe with Peanut Dressing

By Karina Allrich July 2010.

To make a completely raw recipe, switch out the roasted peanut butter for your favorite raw nut or seed butter (I imagine raw cashew butter would be fabulous in this slaw).


1 chilled head of green cabbage, outer leaves removed
A wedge of purple cabbage, for color
A fistful of fresh cilantro, washed, dried

For the peanut dressing:

1/3 cup smooth unsalted organic natural roasted peanut butter
1-2 teaspoons extra virgin olive oil
Juice from one big lime
1 tablespoon coconut milk, as needed
1-2 teaspoons raw organic agave nectar, to taste
A pinch of ginger, to taste
Sea salt, to taste


Cut the cabbage in thirds; chop off the core section; and shred the wedges into thin strips. You can do this by hand with a large sharp chef knife like I did, or use a grater/shredder. Toss into a colander. Shred some purple cabbage, for color. Add it to the green cabbage. Rinse in cold water and pat dry (or use a nifty salad spinner). Dump the cabbage into a salad bowl. 

Roughly cut off most of the cilantro stems and add the cilantro into the bowl. Toss to distribute.

Make your dressing (I use a large glass measuring cup to whisk my salad dressings). Combine the peanut butter, olive oil, lime juice and coconut milk and whisk till smooth. Add the agave, a little ginger, and sea salt, to taste.

If the dressing needs to be a little thinner, add more coconut milk or lime juice, a tablespoon at a time. Taste test to balance the creamy, salty and tart flavors.

Pour the dressing onto the slaw and toss lightly until well coated. Cover and chill until serving.

Serves 4 to 6 as a side dish.

Recipe Source:

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More delicious summer coleslaw recipes:

Snappy Crunchy Cole Slaw from Karina

Kalyn's Kitchen Spicy Cilantro Peanut Coleslaw

Asian Slaw at Jenn Cuisine

Cole Slaw from Simply Recipes

Asian Slaw at Elana's Pantry

Szechwan Slaw from I Am Gluten-Free

Cilantro Slaw by Andrea Meyers