Vegan Sesame Ginger Coleslaw

Ginger Asian coleslaw is packed with fresh flavors like ginger, peanut butter, apple cider vinegar, and cilantro! It's sweet, tangy, crunchy, and delicious as a side dish or to top burgers, sandwiches, and wraps!

This vegan coleslaw recipe features shredded cabbage, carrots, cilantro, and green onions tossed in a tangy, oil-free, sesame ginger dressing. It's easy to make, and it's bursting with bright and tangy flavors! Add texture, color, and layers of flavor to any meal with this delicious dish.

Course Side Dish

Cuisine American

Prep Time 30

Chilling Time 1

Total Time 30

Servings servings

Calories 66kcal

Author Stacey Eckert

Equipment

Blender
Small Blender Cup
Large Mixing Bowl

Ingredients

Sesame Ginger Dressing -

2 tbsp almond butter
1 tbsp tahini
2 tbsp low-sodium tamari
2 tbsp rice vinegar
3 tbsp lime juice
1 tbsp hot sauce
1 tbsp maple syrup
1 medium garlic clove peeled
2-inch knob fresh ginger peeled

Coleslaw -

5 cups green cabbage thinly sliced
5 cups red cabbage thinly sliced
2 cups carrots thinly sliced
1 cup cilantro roughly chopped (add more to taste)
1 cup green onions sliced

Instructions

Put 2 tbsp almond butter, 1 tbsp tahini, 2 tbsp tamari, 2 tbsp rice vinegar, 3 tbsp lime juice, 1 tbsp hot sauce, 1 tbsp maple syrup, 1 garlic clove, and a 2-inch knob of ginger into a small blender cup and blend on high until smooth and creamy.
Put the thinly sliced red and green cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mixture and toss to combine.
Cover and put the coleslaw in the fridge to chill for 1 hour before serving.

Notes

The sesame ginger coleslaw will stay fresh for 2-3 days stored in an airtight container in the fridge.

Nutrition