MMM MMM! This Asian coleslaw with avocado has become our new favorite! It only contains a few ingredients and best of all, it is VERY simple to make. Sometimes life gets hard and the last thing on your mind is making food. Thanks to easy plant-based meals like this one, that doesn’t have to be a problem for you anymore. Worry no longer, here at LeanGreenDad, we are here to help you simplify you and your family’s life!

This Asian Coleslaw with Avocado Recipe is:

  • a delicious plant-based meal
  • very filling and satisfying
  • perfect for those days when you want to make a simple yet tasty dish

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Asian Coleslaw with Avocado Recipe
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 3
Serves: 4 servings
For the salad:
  • 2 cups finely shredded green cabbage
  • ½ cup shredded carrots
  • ½ cup chopped fresh cilantro - plus extra for garnish
  • ½ cup thinly sliced bell peppers in red orange or yellow
  • ½ cup crushed peanuts
  • Avocado slices
For the dressing:
  • 2 tbsp natural peanut butter
  • 1 tsp agave syrup
  • 1 tbsp soy sauce or liquid aminos
  • 1 tsp white wine or rice vinegar
  • 1 tsp lime juice
  • 1 tbsp water
  • salt & fresh ground black pepper to taste
To make the dressing:
  1. Slowly whisk first the agave, and then the other dressing ingredients, into the peanut butter before setting aside to make the salad.
To make the salad:
  1. In a medium-sized bowl, combine all of the salad ingredients except the peanuts and avocado by tossing them gently with tongs, or by hand.
  2. Drizzle the dressing over the salad and continue tossing gently before topping the salad with crushed peanuts, sliced avocado, and more cilantro.
The cilantro leaves can remain whole or be chopped a bit smaller (based on personal preference)


Kristin Mataluni

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