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keto peanut coleslaw dressing is our “thai inspired” peanut dressing that offers so much flavor for topping homemade coleslaw or any salad! the salad is packed with crisp vegetables and the dressing is so creamy. it is so easy to make, and can be made even easier, if you choose to use “bagged slaw ingredients.” if you are looking for a healthy vegan slaw then this one will dazzle you. it can even be part of a mediterranean diet. the blend of crispiness from the vegetables and coolness from the dressing is perfection!
the dressing is so versatile, as well. it will pair well with our keto tempura shrimp or a nice coconut shrimp. adding grilled chicken before drizzling the peanut dressing would be delicious. even using the dressing as a topping for left over rotisserie chicken would make this salad into a meal. for a real taste explosion try our keto peanut coleslaw on top of a pulled pork sandwich! make sure you use our keto yeast burger buns.
ingredients
any creamy peanut butter will work and, in fact, the standard store brands are okay. however, joanie likes “spread the love naked organic peanut butter” for her peanut dressing creation. it is all natural, organic, vegan, creamy, dry-roasted, with no sugar or palm oil. it is basically just peanuts and as healthy as you could imagine. the peanut butter is a little thinner than most peanut butter, so joanie stirs it well and refrigerates it before using. it is delicious and will add a natural peanut flavor to your slaw dressing.
as i mentioned, you could buy bagged slaw to make the recipe even easier and to cut down your time in preparation. joanie prefers to grate and shred her own cabbage, peppers, carrots, onion, and celery. for this recipe, joanie used her breville sous chef food processor. it gives that perfect consistency and is so quick. she uses two types of cabbage in a 3:1 mix of green to red. this is similar to our recently posted keto creamy coleslaw with mayonnaise based dressing. topping with some cilantro and chopped peanuts is a nice touch. using napa cabbage or asian cabbage is a nice alternative for a more asian recipe.
preparation tips
if you are using regular store brand peanut butter, you may wish to follow the recipe, adding water to thin the dressing. however, “spread the love” peanut butter is much thinner and you will not need the water for thinning. all you will need is two bowls, one for the slaw, and one for the dressing. the dressing will keep in the refrigerator and we know you find many uses. think about our “keto chicken satay” fresh off the grill dipped in our keto peanut dressing!
a good tip is to make sure you refrigerate your dressing before serving. the flavors will meld together and a cool dressing just tastes better on the slaw. in fact, you can make the dressing the day before and allow it to sit overnight for even more enhanced taste. joanie says this will also thicken the dressing to the desired consistency. if the dressing is too thick you can always thin it with additional water.
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keto peanut coleslaw dressing – a thai inspired dressing with a peanut taste!
keto peanut coleslaw dressing is our “thai inspired” peanut dressing that offers so much flavor for topping homemade coleslaw or any salad! the salad is packed with crisp vegetables and the dressing is so creamy. it is definitely, tasty low carb!
keto peanut coleslaw dressing
ingredients
peanut dressing
- ½ cup peanut butter (natural, organic)
- 4 tablespoons choc zero maple syrup
- 3 tablespoons soy sauce (coconut aminos for gluten free)
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- ¾ teaspoon ginger (fresh grated)
- 2 tablespoons water (to thin to desired consistency)
coleslaw
- 2 cups cabbage (shredded 3:1 green to red)
- 2 carrots (grated)
- ½ red onion (shredded)
- ½ red bell pepper (shredded)
- ½ green bell pepper (shredded)
- 2 celery stalks (shredded)
- ¼ cup peanuts (for garnish)
- 1 tablespoon cilantro (chopped)
instructions
- in a medium bowl, combine the dressing ingredients stirring to make a creamy consistency. add water if needed to thin the dressing to the consistency you desire.
- shred and grate the slaw ingredients in a food processor. pulse to desired consistency.
- in a large bowl, toss the coleslaw ingredients to form the slaw.
- top with the dressing, garnish with peanuts and. i added the optional sesame oil to the dressing and it was so tasty.
to me, coleslaw is a good choice for a january salad in upstate new york because most of the greens that i use in spring, summer and early fall are no longer in season. cabbage is healthy, economical, stores well and tastes good.
i like how this recipe fits on one page when printing and includes the nutrition facts.
so pleased you enjoyed my recipe . . . joanie.
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