Easy Thai Peanut Coleslaw
This warm vegan Thai Peanut coleslaw has a rich and deep taste and is loaded with crunchy and creamy textures. But…it should probably come with a warning, because it’s irresistibly good and you will want to eat it all up. Made with shredded Cabbage, spring onions, garlic, fresh ginger, peanut butter and lots of spices, it’s so incredibly tasty.
Ingredients
- 2 tbsp Olive Oil or Coconut Oil
- 4 cups Cabbage Mixed, shredded or sliced
- 2 Spring Onions Chopped
- 1 Red Bell Pepper Sliced thinly
- ½ cup Olives Sliced
- 2 cloves Garlic Minced
- 4 tbsp Peanut Butter Your preferred type
- 2 tbsp Sweet and Sour Chili Sauce
- 2 tbsp Tamari or Soy Sauce
- Pinch of dried Chili flakes
- Salt to taste
- ½ cup Dried Cranberries Optional
- 1 bunch Fresh Herbs for topping Basil or Cilantro
Instructions
- Heat olive oil in a skillet and add the shredded cabbage. Let the cabbage cook at medium high heat for 5 minutes while stirring occasionally.
- Next, add the spring onions, red bell pepper, olives, minced garlic and ginger and mix together to combine.
- Stir in the peanut butter, sweet and sour chilli sauce and tamari and combine well. Add a pinch of chilli flakes and salt if needed. Finally add the dried cranberries (optional) and fresh herbs and combine. Serve warm or cold and enjoy.