All Recipes Best Recipe Salad Coleslaw Recipes No Mayo

Ingredients

¼ cup chopped almonds 1 head cabbage, shredded 3 carrots, shredded 1 red bell pepper, thinly sliced ½ red onion, chopped ⅓ cup olive oil ¼ cup cider vinegar 2 tablespoons peanut butter, slightly melted 2 tablespoons maple syrup 2 tablespoons tamari (gluten-free soy sauce) 1 tablespoon grated fresh ginger 1 teaspoon sesame oil 1 teaspoon red pepper flakes ½ teaspoon salt 1 cup crispy chow mein noodles, or more to taste

Nutrition Info

144.1 calories carbohydrate: 13.2 g cholesterol: : - fat: 9.5 g fiber: 3.8 g protein: 3.4 g saturatedFat: 1.4 g servingSize: - sodium: 324 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds.
Combine cabbage, carrots, red bell pepper, and red onion in a large bowl.
Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth, pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours.
Stir toasted almonds and chow mein noodles into salad.

12 servings

An Asian-style coleslaw with a spicy peanuty dressing.