Tuesday, July 07, 2015

Scraps and Snippets ~ Vegan Thai Coleslaw

Thai Coleslaw

1 16 ounce bag of coleslaw shreds (this is about 5 handfuls if you like to shred your own cabbage)
½ Red pepper thinly sliced and chopped into 2 -3 inch pieces. (So slice pepper lengthwise then chop in half.)
2-3 TBSP finely chopped fresh cilantro
3-4 (use all of it, not just the green part) green onions/scallions, chopped
1 tsp lime zest
1 TBSP lime juice
1 TBSP rice wine vinegar
⅓ Cup Vegan mayo
¼ Cup peanut butter
1 Cup coconut milk (I used canned full fat without chilling)
1 teaspoon garlic powder
1 teaspoon salt
1-2 teaspoons of red pepper flakes (use to taste, I used 2 and it was a nice burn)
1 Cup peanuts
1 Cup chopped meatless chicken if desired

Prep, rinse, chop all your veggies.

In a large bowl pour in coconut milk, add peanut butter and mayo and stir until combined. Add salt, garlic powder, pepper flakes, lime juice, vinegar and lime zest. Finally stir in all the vegetables and add-ins and mix until coated.