|Nutritional Guidelines (per serving)|
|Servings: about 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 78g||29%|
|Dietary Fiber 19g||68%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A crunchy high-protein cabbage and pumpkin seed coleslaw salad with a Thai peanut sauce-inspired dressing made of peanut butter, sesame oil, and soy sauce. If you want an alternative to the traditional mayonnaise-based coleslaw recipes, this is a good one to try, and the added pumpkin seeds give it a nice protein boost, which is perfect for vegetarians and vegans.
Make it compatible with the slow carb diet requirements by omitting the honey, or make it fully vegan by replacing the honey with agave nectar. This recipe is vegetarian, vegan if you omit the honey, and gluten-free if you replace the soy sauce with tamari.
Recipe and photo courtesy of SuperSeedz.
- 1 head green cabbage (chopped)
- 3 carrots (grated)
- 6 scallions (chopped)
- 1/4 cup honey (or agave nectar)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon soy sauce (or use tamari to make it gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter (softened or at room temperature)
- 1 tablespoon fresh ginger
- 1 clove garlic (chopped)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 8 ounces pumpkin seeds
Gather the ingredients.
In a large bowl, combine the chopped green cabbage, carrots, and scallions, tossing gently to mix.
In a food processor or blender, add the honey or agave nectar, olive oil, apple cider vinegar, soy sauce, sesame oil, peanut butter, ginger, garlic, salt, and pepper, and process until smooth.
Toss the dressing with the cabbage mixture and sprinkle pumpkin seeds on top.
Enjoy your Thai-inspired coleslaw with pumpkin seeds!