Summer is here and with it comes BBQ season and any excuse to dine alfresco. One of my friends once asked me “what do vegans even eat at a BBQ?” I think she regretted asking when I responded eagerly listing every vegan BBQ delight we’ve ever munched. From grilled veggies and tofu, to homemade patties, salads and meat alternative us vegans are spoilt for choice when it comes to Summer munching. Recently I’ve been crafting a huge amount of salads perfect for this hot weather and this Vegan Asian Slaw Recipe has definitely been one of our favourites!
Like most people living in Britain we make the most of any opportunity the sun comes out, always incorporating food in some way or another. Picnics are my favourite and J loves any excuse to have a BBQ. We’re no fans of the mundane though so when it comes to food we always try new things and experiment with spins on a classic dishes. With this in mind I created this Vegan Asian Slaw Recipe that is perfect for these warmer months. The recipe is fresh and oh so flavoursome. The combination of spice with cooling avocado is truly delicious. Plus the mash up of sweet and salty makes this dish a real party for your taste buds.
Putting an Asian twist on the classic coleslaw this recipe is full of an array of flavours. The combination of avocado and peanut butter gives this dish a creamy rich taste whilst the fresh veggie addition of carrot, cabbage and spring onion adds a crunchy fresh taste. Plus the sweet and salty mix of maple syrup and soy sauce is super scrummy and a taste you won’t normally come across in a salad. Accompanied by the zingy lime and ginger rounds this slaw off making it a fusion of mouth-watering flavours.
I always love to experiment with flavour combinations and I was worried this mixture of ingredients might have been a step too far but it turns out it’s a union of delectable goodness. We would always whip up a classic coleslaw when having a BBQ or packing up for a picnic so I wanted to jazz it up a bit. Recently I’ve been hankering for oriental flavours and spices so thought why not combine the two. J was the first to sample this dish and give me his verdict which was a resounding scrumptious yes as he scoffed another mouthful. Avocado, ginger and peanut butter are some of his favourite foods so putting them all together resulted in a surprise masterpiece!
This dish is perfect to accompany bbq’d veggies or some of Linda’s meaty alternatives. I often whip up a big bowl then keep the leftovers in the fridge to jazz up my mid-week lunches. This recipe is minimal fuss and takes no longer than 15 minutes to be nomming. With only 11 ingredients and no fiddly bits required you’d be a fool not to give it a go! As always let me know what you think in the comments below and with the #veggievagabonds on social media.
Vegan Asian Slaw Recipe
- Serves: 4
- Total preparation time: 15 minutes
The juice of 1 lime
2 tablespoons of freshly grated ginger
2 tablespoons of soy sauce
1 tablespoon of sambol
1 teaspoon of sesame oil
2-3 tablespoons of maple syrup
1 medium sized avocado mashed
2 heaped tablespoons of peanut butter
2 big grated carrots
1/2 – 3/4 of red cabbage grated – You’ll need roughly the same cabbage to carrot ratio
6 spring onion finely sliced
1. Begin by preparing the veggies; mash the avocado, grate the carrot, cabbage and ginger then slice the spring onions.
2. In a bowl whisk the lime juice, grated ginger, soy sauce, sambol, sesame oil, maple syrup, avocado and peanut butter.
3. Add the carrot, cabbage and spring onion then toss to combine the ingredients.
Serve and enjoy!