Description

This vegan power slaw with a creamy peanut sauce is fresh, colorful, filling, and packed with flavor. With no cooking required, it’s perfect for meal prep, lunches, or a healthy side dish any time of year.

Ingredients

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3 cups shelled edamame, defrosted
1 cup red cabbage, shredded
2 cups green cabbage, shredded
2 carrots, peeled and grated
2 tablespoons fresh mint, chopped
4 tablespoons fresh cilantro, chopped
2 Persian cucumbers, sliced into half moons
1 cup roasted unsalted peanuts
3 baby bell peppers, seeded and sliced
2 scallions, sliced
1 mango, peeled and sliced
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons peanut butter
1 teaspoon sriracha
Juice of 1 fresh lime
2 tablespoons sweet chili sauce
1 tablespoon maple syrup

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Instructions

1. Defrost the edamame overnight in the refrigerator or under cold running water. Drain well.

2. In a bowl, whisk together the peanut butter, sweet chili sauce, soy sauce, rice vinegar, lime juice, sriracha, and maple syrup until smooth.

3. In a large bowl, combine the red cabbage, green cabbage, carrots, cucumbers, bell peppers, edamame, peanuts, mango, mint, cilantro, and scallions.

4. Pour the dressing over the salad and toss until everything is evenly coated.

5. Serve immediately or refrigerate. Enjoy within 4 to 5 days for best quality. Perfect for meal prep.

Notes

No cooking is required for this recipe.

For extra protein, add grilled tofu or tempeh.

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition per serving: 404 calories, 40g carbohydrates, 20g protein, 21g fat, 3g saturated fat, 10g fiber, 19g sugar, 384mg sodium.

Nutrition

Serving Size: 1 serving
Calories: 404
Sugar: 19g
Sodium: 384mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 20g
Cholesterol: 0mg