This coleslaw is not only vegan-friendly, but also tastes fantastic. Cabbage and peppers are tossed in a Oriental-inspired dressing, made with peanut butter, garlic, rice vinegar, soy sauce, coriander and sesame seeds. It's the perfect summer salad to be enjoyed any time of the year.
So in my search for satisfying "diet" food, I wanted new salads to eat. This is soooo flavorfull and yummy, I actually crave it every week. I would reccomend OMITTING the salt. It is plenty salty enough using the soy sauce. I would also recommend slicing (very thin) your cabbage rather then buying the pre bagged stuff. It adds more flavor and juiciness. I also add my dressing right to my bowl of salad right before I eat it.I am going to start using Braggs liquid amino acids. It has 1/3 of the sodium then soy sauce and is actually good for you and tasts the same. Look for it in the health food section by the cider vinager.PLEASE, PLEASE make this. You wont be sorry! I make it at least 2 times a week, and I am not sick of it yet! Also, add the cilantro righ to the dressing, otherwise it stick to the sides of the bowl instead of being"IN" the salad. Enjoy friends. I know you will love it. - 13 Nov 2009 (Review from Allrecipes US | Canada)
Really good and satisfying. I tried to make this recipe according to the directions, then realized I didn't buy the red peppers so subbed carrots, which were good, but I think the recipe as written would be even better. Still, it was a 5 star recipe. Use natural peanut butter if you can-it really is easier to work with and tastes more like peanuts. - 19 Apr 2008 (Review from Allrecipes US | Canada)
Wonderful! Made this for a gathering this past Saturday and everyone went nuts for it. I, too, used the natural peanut butter. I also used aged tamari soy sauce which has much more flavor than the standard supermarket brands. This was served with sliced pork tenderloin and was the perfect accompanyment. Will make this one again and again. Also, followed everyone's advice and made this the morning of my event instead of an hour before. The longer it sits the better!! Thanks for a great recipe! - 11 Aug 2008 (Review from Allrecipes US | Canada)