Red Cabbage Coleslaw with Peanut Butter

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.

Jump to:

• Peanut butter in coleslaw?
• Ingredients for this recipe
• How to make this red cabbage coleslaw salad
• How to store this salad
• Red Cabbage Coleslaw with Peanut Butter

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

1. 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.
2. In a large bowl, place the cabbage and corn. Pour the dressing mix and toss gently.
3. 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.

Did you try this recipe?

Tag @platesbynat on Instagram to share your creation.