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

Cook Time 10

Total Time 15

Course Salads

Cuisine American

Servings 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

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.