Description
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.
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
- In a large bowl add cabbage, pepper, carrots, and scallions. Mix together and set aside bowl.
- In a small blender or food processor, combine ingredients for dressing and blend until thoroughly mixed.
- Stir in dressing and toss to coat, enjoy!
Notes
Store leftovers in fridge in airtight container.
- Category: sides
- Cuisine: Thai-Inspired
Keywords: BBQ sides, healthy slaw recipes, thai cashew dressing
