Thai spicy ginger and peanut coleslaw

DIY Lifestyle

gluten-free, vegan, healthy

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Prep Time 5

Cook Time 1

Servings: 6 servings

Course: Appetizer

2 Pre-made coleslaw mixes: I buy mine from Trader Joes but pretty much every grocery store sells this. It usually comes with a pre-made dressing to add but I just put that aside and will use it later in the week on something else. Also I use two coleslaw mixes because the dressing it too much for just one bag of coleslaw if you want to make a smaller portion then cut the dressing recipe in half.
Dressing:
2 garlic cloves
1 tbsp fresh ginger root without the skin
2 tbsp lemon juice – lime also works fine
1/3 cup sriracha sauce replace with maple syrup in same amounts to take heat out of recipe
4 tbsp sesame oil
1/2 cup gluten free soy sauce
2 tbsp rice vinegar
1/2 cup chunky peanut butter- smooth also works fine it just won’t be crunchy on the coleslaw
1/2 cup water
Optional: a little sprinkle of coconut sugar – it’s not needed but it does make the recipe a tad more sweet

Take pre-made (if using) coleslaw, rinse, drain, and place in a bowl
Combine all dressing ingredients into blender and pulse until everything is incorporated and no separation from the oils is seen.
Pour all of the dressing mixture over coleslaw, mix and you’re ready to eat

Storage: Keep in an airtight container for up to 2 days in the fridge