This easy red cabbage coleslaw salad works perfectly for BBQ side dish or appetizer. Its creamy dressing is made using avocado mayonnaise and cashew yogurt with a hint of peanut butter!
This coleslaw salad has been our go-to menu for BBQ sides and potlucks for the longest time. It is so creamy & rich, kids friendly and unique (with a bit of peanut butter!). You will only need 5 minutes to combine the dressing together. After that, all you need to do is to pour the dressing over the vegetables and toss.
Dressings play a huge role in coleslaw salads. I do enjoy using mayonnaise in my foods here and there but there is normally more than what I want in traditional coleslaw dressing recipes. By switching out half of the mayonnaise to non-dairy yogurt, it becomes a lighter, better-for-you version easily while maintaining that creaminess that you expect. The yogurt also gives a nice tanginess that enhances the overall flavor.
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Peanut butter in coleslaw?
In case you are wondering, how does peanut butter work with coleslaw salad? Although it’s just a little amount, you will definitely taste the subtle sweet nuttiness adding an extra depth to the flavor. It also makes the texture perfectly rich and creamy.
Ingredients for this recipe
- Avocado mayonnaise - as a healthier option, I use avocado oil mayonnaise but regular mayonnaise works as well. Use a vegan mayonnaise for a vegan option.
- Cashew yogurt - any non-dairy, unsweetened yogurt works
- Dijon mustard - it’s creamy, seedless mustard without spiciness.
- Garlic powder
- Sugar of your choice - I use monk fruit sugar
- Salt
- Unsweetened natural peanut butter - secret to this recipe!
- Pepper
- Red cabbage
- Sweet corn - canned type works
Toppings
- Crushed cashews - gives an extra crunchiness
- Cilantro leaves
How to make this red cabbage coleslaw salad
- In a small bowl, combine the mayonnaise, yogurt, garlic powder, sugar, salt, dijon mustard and peanut butter together. Mix well. Add in pepper as well if desired.
- In a large bowl, place the cabbage and corn. Pour the dressing mix and toss gently.
- Serve on a plate(s) and top with crushed cashews and cilantro.
How to store this salad
The salad can be refrigerated in an airtight container for up to 3 days.
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Red Cabbage Coleslaw with Peanut Butter
Course: SaladsDifficulty: Easy4-6
servings5
minutes10
minutes15
minutesAn easy healthy coleslaw salad with fresh red cabbage and sweet corn. Its creamy dressing is made using avocado mayonnaise and cashew yogurt with a hint of peanut butter.
Ingredients
½ cup (118ml) mayonnaise
½ cup (118ml) cashew yogurt
1 teaspoon garlic powder
2 teaspoons sugar
¼ teaspoon or more salt
1 tablespoon dijon mustard
1 tablespoon unsweetened peanut butter
½ red cabbage (about 1lb/ 453g), thinly sliced
1 can (15.25oz/ 432g) sweet corn, drained
Pepper to taste
- Toppings
Crushed cashews
Cilantro leaves
Directions
- In a small bowl, combine the mayonnaise, yogurt, garlic powder, sugar, salt, dijon mustard and peanut butter together. Mix well. Add in pepper as well if desired.
- In a large bowl, place the cabbage and corn. Pour the dressing mix and toss gently.
- Serve on a plate(s) and top with crushed cashews and cilantro.
Notes
- The coleslaw salad can be refrigerated in an airtight container for up to 3 days.
- Use a vegan mayonnaise to make this vegan.
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