I like the crunch of coleslaw but not the creaminess of the dressing. How to make a light and refreshing coleslaw without the cream? Try this recipe using Asian sauces instead. Its a great side dish for a BBQ dinner.

Ingredients

Dressing

• 1 Tbsp creamy peanut butter
• 1/4 cup coconut sugar
• 1/4 cup freshly squeezed lime juice
• 1 Tbsp minced fresh ginger
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 Tbsp soy sauce
• 1/2 Tbsp fish sauce
• 1 tsp sesame oil
• 1/4 cup vegetable oil

Slaw

• 2 1/2 cup finely shredded green cabbage
• 1 1/2 cup finely shredded purple cabbage
• 1 cup shredded carrots
• 1 cup edamame
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 6 Thai bird-eye chillies, seeded, finely shredded
• 1/2 cup coarsely chopped roasted peanuts

Directions

Dressing

1. Dissolve coconut sugar with soy sauce, fish sauce, salt, and lime juice.
2. Blend the peanut butter with the minced garlic and ginger in a mixing bowl until will combined. Stir in the coconut sugar and lime juice. Mix until well combined.
3. Add sesame oil and vegetable oil, cover in an air tight jar and shake well. Store in the refrigerator until ready to use.

Slaw

1. Add all the slaw ingredients except peanuts into a salad bowl and keep chilled until ready to use.
2. An hour before serving, toss the slaw with the dressing and 1/4 cup peanuts.
3. Store in the refrigerator. Sprinkle the remaining peanuts over the slaw just before serving.