Vegan Chinese Coleslaw with Wasabi "Mayo"
Recipe: #9363
April 30, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Carrot, Baby Shower, Brunch, Christmas, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic Potluck, Sunday Dinner, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A perfect side to any summertime meal, using Earth Balance salad spread takes the place of real mayo and makes this vegan, you can use real mayo if you want, I'm not a lover of cilantro so I omitted it in the salad part"
Original is 10-12 servings
Ingredients
- DRESSING
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- SALAD
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Nutritional
- Serving Size: 1 (81.6 g)
- Calories 103.6
- Total Fat - 7 g
- Saturated Fat - 1.7 g
- Cholesterol - 13 mg
- Sodium - 126 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.2 g
- Sugars - 1.3 g
- Protein - 3.8 g
- Calcium - 50.3 mg
- Iron - 2.8 mg
- Vitamin C - 17.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place all dressing ingredients in a blender and pulse until smooth. Adjust seasonings and add salt to taste.
Step 2
Pour dressing in a large bowl. Add cabbage, carrots, green onions, cilantro, peanuts and sesame seeds. Toss to coat evenly.
Step 3
Refrigerate a few hours before serving
Tips
No special items needed.
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