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    Home » Salad Recipes

    Red Cabbage Coleslaw with Peanut Butter

    Published: Sep 26, 2022 by Natsuko · This post may contain affiliate links · Leave a Comment

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    This easy red cabbage coleslaw salad works perfectly for BBQ side dish or appetizer. Its creamy dressing is made with avocado oil mayonnaise, cashew yogurt and a touch of peanut butter!

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    red cabbage coleslaw with peanut butter

    This coleslaw salad has been our go-to dish for BBQ and potlucks for the longest time. It is crunchy, creamy, kids friendly, and so unique with a hint of peanut butter! All it takes is to combine the dressing ingredients together, pour the mix over the vegetables, and toss!

    Jump to:
    • Coleslaw salad that's lighter and delicious
    • Peanut butter in coleslaw?
    • Ingredients for this recipe
    • How to make this red cabbage coleslaw salad
    • How to store this salad
    • You may also like...
    • Recipe

    Coleslaw salad that's lighter and delicious

    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.

    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 helps to make the dish creamier.

    red cabbage coleslaw with peanut butter

    Ingredients for this recipe

    • Avocado oil mayonnaise - As a healthier option, I use avocado oil mayonnaise but regular mayonnaise works as well. Use vegan mayonnaise to make this dish vegan.
    • Cashew yogurt - Any non-dairy, unsweetened yogurt works.
    • Dijon mustard - This is creamy, seedless mustard without spiciness.
    • Garlic powder
    • Sugar of your choice - I have had success with monk fruit sugar and regular cane sugar.
    • Salt
    • Unsweetened natural peanut butter - Secret to this recipe! Use a runny type.
    • Pepper
    • Red cabbage
    • Sweet corn - Canned type. Make sure to drain well before using.

    Toppings

    • Crushed cashews
    • Cilantro leaves

    How to make this red cabbage coleslaw salad

    1. Make the dressing. In a small bowl, combine the mayonnaise, yogurt, garlic powder, sugar, salt, dijon mustard and peanut butter together. Mix well.

    2. Toss. In a large bowl, place the cabbage and corn. Pour the dressing mix and toss gently. Adjust the flavor with pepper and more salt if necessary.

    3. Top and serve. Serve on a plate(s) and top with crushed cashews and cilantro. 

    red cabbage coleslaw ingredients in a bowl.
    coleslaw salad in a tossing bowl.

    How to store this salad

    The salad can be refrigerated in an airtight container for up to 3 days.

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    Recipe

    red cabbage coleslaw

    Red Cabbage Coleslaw with Peanut Butter

    An easy healthy coleslaw salad with fresh red cabbage and sweet corn. Its creamy dressing is made using avocado oil mayonnaise, cashew yogurt, and a touch of peanut butter! This recipe is gluten-free and dairy-free, with vegan option.
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Salads
    Cuisine American
    Servings 6 servings
    Calories 243 kcal

    Ingredients
     
     

    • ½ cup avocado oil mayonnaise or regular mayonnaise
    • ½ cup cashew yogurt
    • 1 teaspoon garlic powder
    • 2 teaspoons sugar
    • ¼ teaspoon salt or more
    • 1 tablespoon dijon mustard
    • 1 tablespoon unsweetened natural peanut butter
    • 1 pound red cabbage about ½ cabbage, thinly sliced
    • 1½ cup canned corn kernels this is one 15.25oz size can, drained
    • Pepper to taste

    Toppings

    • Crushed cashews
    • Cilantro leaves
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    Instructions
     

    • In a small bowl, combine the mayonnaise, yogurt, garlic powder, sugar, salt, dijon mustard  and peanut butter together. Mix well.
    • In a large bowl, place the cabbage and corn. Pour the dressing mix and toss gently. Adjust the flavor with ground pepper and more salt if necessary.
    • Serve on a plate(s) and top with crushed cashews and cilantro. 

    Notes

    This coleslaw salad can be refrigerated in an airtight container for up to 3 days. Use a vegan mayonnaise to make this vegan.

    Nutrition

    Serving: 1servingCalories: 243kcalCarbohydrates: 22gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 8mgSodium: 278mgPotassium: 339mgFiber: 3gSugar: 8gVitamin A: 1011IUVitamin C: 49mgCalcium: 66mgIron: 1mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Tried this recipe?Mention @platesbynat or tag #platesbynat!

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    Natsuko Tiong, author of food blog: Plates by Nat

    Hi I’m Natsuko – recipe developer, writer, and photographer behind this blog. Made in Japan, based in Colorado US. Favorite things include peanut butter, matcha, and traveling!

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