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)
Recipe by Lean Green DAD® at