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!
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!
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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.
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.
How to store this salad
The salad can be refrigerated in an airtight container for up to 3 days.
Recipe
Red Cabbage Coleslaw with Peanut Butter
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
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
Nutrition
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.
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