Description
This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.
Ingredients
2 packages Coleslaw Mix
2 Red Bell Peppers, seeds removed and chopped
1 bundle Green Onions, chopped
1 bundle Cilantro, just the leaves chopped
1/2 cup Sliced Almonds
1/4 cup Sunflower Seeds
Dressing:
1/3 cup Peanut Butter or Almond Butter
1/3 cup Water
4 Tbsp. Coconut Aminos
3 Tbsp. Avocado Oil
2 Tbsp. Sesame Oil
2 Tbsp. Apple Cider Vinegar
2 tsp. Cholula Hot Sauce
Instructions
In a large mixing bowl pour the coleslaw mix, add the chopped red bell peppers, green onions, cilantro, sliced almonds and sunflower seeds. Set aside.
In the bowl of your food processor add the peanut or almond butter, water, coconut aminos, avocado oil, sesame oil, apple cider vinegar and hot sauce. Pulse until the ingredients are all blended together into a sauce.
Pour the sauce over the salad mix and stir together.
Serve immediately or place in the refrigerator covered to serve later.
Store in a sealed container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixed
- Cuisine: Gluten Free