Crunchy Asian Slaw

Crunchy Asian-style slaw...with kombucha!

This crunchy Asian-style 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!

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Serves 4
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INGREDIENTS

• 1/4 cup Buchi Kombucha
• 2 Tablespoons avocado oil (or any neutral oil)
• 1 teaspoon sesame oil
• 2 Tablespoons peanut butter
• 2 Tablespoons soy sauce
• 1 Tablespoon honey or agave
• 4 cups coleslaw mix
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon sesame seeds (optional)

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.

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

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!

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This incredible recipe was created by Liz of iheartvegetables.com