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Asian Slaw Recipe with Avocado

Cory Warren
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Lunch/Dinner
Servings 4 servings


For the salad:

  • 2 cups green cabbage finely shredded
  • 1/2 cup shredded carrots
  • 1/2 cup fresh cilantro chopped, plus extra for garnish
  • 1/2 cup bell peppers in red, orange, or yellow thinly sliced
  • 1/2 cup peanuts crushed
  • avocado slices

For the dressing:

  • 2 tbsp natural peanut butter
  • 1 tsp agave syrup
  • 1 tbsp soy sauce or liquid aminos
  • 1 tsp white wine or rice vinegar
  • 1 tsp lime juice
  • 1 tbsp water
  • salt & fresh ground black pepper to taste


To make the dressing:

  • Slowly whisk first the agave, and then the other dressing ingredients, into the peanut butter before setting aside to make the salad.

To make the salad:

  • In a medium-sized bowl, combine all of the salad ingredients except the peanuts and avocado by tossing them gently with tongs, or by hand.
  • Drizzle the dressing over the salad and continue tossing gently before topping the salad with crushed peanuts, sliced avocado, and more cilantro.


For a great liquid amino product, check this out from The New Primal. That is our affiliate link to the product.
The cilantro leaves can remain whole or be chopped a bit smaller (based on personal preference).
Keyword asian slaw, asian slaw recipe, coleslaw dressoing, coleslaw recipe, coleslaw salad, homemade coleslaw, slaw, vegan coleslaw