Creamy & Crunchy Vegan Peanut Butter & Apple Asian Coleslaw

Most of my dinner creations come together, no pun intended, organically. I'm not a meal planner. I like to just look at what's in the fridge and/or in the pantry, see what works together, and go from there. When I whipped up this meal, I had coleslaw mix from Whole Foods, apples, and some leftover homemade sesame noodles sauce. Perfect!

After shooting the coleslaw, I mixed in shredded baked Trader Joe's tofu and tons of baby romaine to make a more complete meal. Mr. Scissors loved it.

Creamy & Crunchy Vegan Peanut Butter & Apple Asian Coleslaw Recipe


  • 3 cups coleslaw mix (or a mix of shredded cabbages and carrots)
  • 1 granny smith apple (peeled and diced)
  • 3 TB sesame noodle sauce (recipe here; use water or veggie broth and more ginger)
  • 2 TB Veganaise
  • 1 TB soy sauce
  • 1 TB rice wine vinegar
  • 1 TB mirin (or neutral tasting liquid sweetener) 
  • crushed peanuts

  1. In a bowl, combine coleslaw mix with cubed apples.
  2. In a small container with a lid, mix sesame noodle sauce through mirin, and shake vigorously until well combined.
  3. Pour dressing over coleslaw and mix well. Let marinate in fridge an hour (or over night) before serving.
  4. Top with peanuts before serving.

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