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Thai Slaw with Cashew Curry Dressing
How to Make...

Thai Slaw with Cashew Curry Dressing

Throw some Asian flair into your coleslaw and make this Thai slaw with creamy cashew curry dressing. Flavorful, fun, and a great addition to any BBQ. Paleo and vegan-friendly.

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8-10 1x
  • Scale:

Ingredients

  • 2 cups shredded red cabbage (small head)
  • 2 cups shredded green cabbage (small head)
  • 2 cups shredded carrots (about 2 medium carrots)
  • 1 large red bell pepper, thinly sliced (about 1 cup)
  • 1/2 cup chopped scallions
  • cashews for garnish

cashew curry dressing

  • 1/4 cup creamy cashew butter
  • 1/2 TBS red curry paste
  • 3 TBS coconut aminos
  • 1 tsp minced garlic
  • 1 TBS maple syrup (or honey)
  • 1/4 cup coconut milk (other non-dairy milk will also work)

Instructions

  1. In a large bowl add cabbage, pepper, carrots, and scallions. Mix together and set aside bowl.
  2. In a small blender or food processor, combine ingredients for dressing and blend until thoroughly mixed.
  3. Stir in dressing and toss to coat, enjoy!

Recipes Notes:

Store leftovers in fridge in airtight container.

Nutrition Information:

  • Serving Size: 1/10th
  • Calories: 92
  • Sugar: 7g
  • Sodium: 154
  • Fat: 5
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 0mg