A crunchy, colourful slaw simply can’t be beat! This flavorful, wholesome, vegan, gluten-free Rainbow Peanut Slaw with Mandarin Dressing is ideal for any event. It’s scrumptious as a easy salad accompaniment to your weeknight dinner, grill evening salad, picnic facet, potluck contribution, or topping to your favourite veggie-burger. Plus you possibly can swap out veggies that you’ve got readily available to provide it extra flexibility, taste, and coloration. Commerce out carrots for yellow squash, use a unique sort of cabbage, and check out dill as a substitute of cilantro. The flexibility begins with you. Although I like the stability and taste enchantment of this salad simply the best way it’s right here. Served with a easy, wholesome mandarin orange dressing, it’s brilliant, gentle and filled with inviting well being (to not point out brimming with vitamin C!). My complete household loves this recipe, as do I! You can too make this rainbow peanut slaw as a complete meals no added salt, sugar, oil recipe by merely skipping these elements.
Rainbow Peanut Slaw with Mandarin Dressing
Complete Time: 20 minutes
Yield: 10 servings 1x
Weight loss plan: Vegan
Description
This flavorful, wholesome, vegan, gluten-free Rainbow Peanut Slaw with Mandarin Dressing is ideal for any event! Colourful, wholesome, simple, and scrumptious, it’s a go-to accompaniment with veggie-burgers, picnics, and weeknight dinners.
Salad:
- 1 small head (about 14 ounces) pink cabbage, sliced into wedges,
- 2 medium carrots (orange, pink, purple, yellow), trimmed
- 3 medium radishes (pink, white, pink), trimmed
- ¼ onion
- 1 small fennel bulb, sliced into quarters
- 1 small bell pepper (yellow, orange, inexperienced, pink), sliced into quarters
- 1 cup chopped contemporary cilantro
- ½ cup peanuts, roughly chopped
Mandarin Dressing:
Directions
- Utilizing a meals processor with a big shredding attachment, shred the pink cabbage, carrots, radishes, onions, fennel, and bell pepper into the meals processor container. (Alternatively, use a field shredder to shred the greens.) Switch the shredded greens into a big salad bowl.
- Add cilantro and peanuts and gently toss elements.
- Zest the peel and squeeze the juice from the two mandarins (or tangerines) and place in a small bowl.
- Add olive oil (optionally available), black pepper, salt (optionally available), garlic powder, and agave syrup (optionally available). Whisk along with a fork till easy.
- Drizzle excessive of the salad and gently combine. Chill till able to serve. Use salad inside 3 days.
- Makes 10 servings (about ¾ cup every).
- Prep Time: 20 minutes
- Class: Facet Dish
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 85
- Sugar: 6 g
- Sodium: 39 mg
- Fats: 4 g
- Saturated Fats: 1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 3 g
For different favourite salad recipes, try a few of my favorites:
Kachumber (Cucumber) Salad
Wax Bean Cherry Tomato Salad
Kiwi Herb Salad with Pistachios and Orange Dressing
Inexperienced and Gold Brown Rice Salad
Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts
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