Recipes

Crunchy Asian Slaw

Serves 4

10 Minute Prep Time

Crunchy asian slaw...with kombucha!

This crunchy asian slaw has a creamy, tangy dressing made with peanut butter, soy sauce, and kombucha! It’s a delicious way to enjoy your vegetables and the dressing is packed with healthy fats and probiotics!

The salad dressing will stay fresh for up to 3 days in the refrigerator. You could even make a double batch for more salads or try it as a dipping sauce for vegetable spring rolls!

Substitution Ideas

  • For a gluten-free version, use gluten-free tamari or liquid aminos instead of soy sauce.

  • To keep this recipe vegan, use agave instead of honey.

  • If you can’t find coleslaw mix, you can make your own by combining 2 cups of shredded green cabbage, 1 cup of shredded purple cabbage, and 1 cup of shredded carrots.

  • If you want to prepare this as a main dish, you can add your favorite protein on top. I love it with shelled edamame or tempeh!

This incredible recipe was created by Liz of iheartvegetables.com

Method

  1. In a small bowl, whisk together the kombucha, avocado oil, sesame oil, peanut butter, soy sauce, and honey, until combined.

  2. In a large bowl toss the coleslaw mix with cilantro and dressing.

  3. Sprinkle with sesame seeds.

  4. Divide into 4 bowls and serve immediately.

  5. Note: If making this dish in advance, do not add the dressing until ready to serve to prevent the vegetables from wilting.

Fire

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Ginger Cayenne
Regular price$24.00
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Local/Regional/Amazon

casekeg 5 Gallons/Keg 6-12oz. Bottles/Case

+

  • Organic

  • Raw & Unpasteurized

  • Non-GMO

  • Gluten-free

  • Vegan

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