Shredded Cabbage Salad with Coconut Peanut Dressing Recipe (Vegan)

Craving something raw, crunchy and savory, I whipped up this Asian-inspired salad for dinner. The recipe that follows is for the peanut-coconut salad dressing. Toss it with a salad of shredded cabbage, red peppers, shredded carrots, celery, sliced persian cucumbers, slightly steamed broccoli, and diced and fried baked flavored tofu. Garnish with sesame seeds and/or peanuts before serving.

Coconut Peanut Dressing for Salad or Noodles
Makes about 3/4 of a cup

Note: Measurements are approximate. Always adjust to make a dish your own or to suit the ingredients in your pantry.

In a small food processor, combine:

  • 1 TB peanut butter (For a thicker sauce, add 1-2 TB more.)
  • 2 TB tamari or soy sauce
  • 1/8 cup coconut milk (From a can or carton.)
  • 1 TB coconut oil
  • 1 TB rice wine vinegar
  • 1/2 TB mirin
  • 1 tsp maple syrup (If you like a sweet dressing, add more)
  • 1 tsp Sriracha
  • freshly cracked black pepper
  • 1/4 cup chopped red bell pepper
  • 1-2 tsp of fresh, minced ginger (optional)
  • 1 clove of garlic (suit to your tatste or omit)
Toss with salad and garnish each plate. Makes enough dressing for about 4 servings of salad..

1 comment:

  1. Yum. Peanut and coconut go so well together!!


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