Rainbow Peanut Slaw with Mandarin Dressing

A crunchy, colourful slaw simply can’t be beat! This flavorful, wholesome, vegan, gluten-free Rainbow Peanut Slaw with Mandarin Dressing is ideal for any event. It’s scrumptious as a easy salad accompaniment to your weeknight dinner, grill evening salad, picnic aspect, potluck contribution, or topping to your favourite veggie-burger. Plus you may swap out veggies that you’ve available to present it extra flexibility, taste, and shade. Commerce out carrots for yellow squash, use a unique sort of cabbage, and take a look at dill as a substitute of cilantro. The flexibility begins with you. Although I really like the steadiness and taste enchantment of this salad simply the best way it’s right here. Served with a easy, wholesome mandarin orange dressing, it’s vibrant, mild and filled with inviting well being (to not point out brimming with vitamin C!). My entire household loves this recipe, as do I! You can even make this rainbow peanut slaw as a complete meals no added salt, sugar, oil recipe by merely skipping these components.

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Rainbow Peanut Slaw with Mandarin Dressing

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  Writer: The Plant-Powered Dietitian
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  Complete Time: 20 minutes
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  Yield: 10 servings 1x
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  Eating regimen: Vegan

Description

This flavorful, wholesome, vegan, gluten-free Rainbow Peanut Slaw with Mandarin Dressing is ideal for any event! Colourful, wholesome, simple, and scrumptious, it’s a go-to accompaniment with veggie-burgers, picnics, and weeknight dinners.

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Salad:

• 1 small head (about 14 ounces) crimson cabbage, sliced into wedges,
• 2 medium carrots (orange, crimson, purple, yellow), trimmed
• 3 medium radishes (pink, white, crimson), trimmed
• ¼ onion
• 1 small fennel bulb, sliced into quarters
• 1 small bell pepper (yellow, orange, inexperienced, crimson), sliced into quarters
• 1 cup chopped recent cilantro
• ½ cup peanuts, roughly chopped

Mandarin Dressing:

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Directions

1. Utilizing a meals processor with a big shredding attachment, shred the crimson cabbage, carrots, radishes, onions, fennel, and bell pepper into the meals processor container. (Alternatively, use a field shredder to shred the greens.) Switch the shredded greens into a big salad bowl.
2. Add cilantro and peanuts and gently toss components.
3. Zest the peel and squeeze the juice from the two mandarins (or tangerines) and place in a small bowl.
4. Add olive oil (non-obligatory), black pepper, salt (non-obligatory), garlic powder, and agave syrup (non-obligatory). Whisk along with a fork till easy.
5. Drizzle excessive of the salad and gently combine. Chill till able to serve. Use salad inside 3 days.
6. Makes 10 servings (about ¾ cup every).

• Prep Time: 20 minutes
• Class: Facet Dish
• Delicacies: American

Diet

• Serving Measurement: 1 serving
• Energy: 85
• Sugar: 6 g
• Sodium: 39 mg
• Fats: 4 g
• Saturated Fats: 1 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 3 g

For different favourite salad recipes, try a few of my favorites:

Kachumber (Cucumber) Salad
Wax Bean Cherry Tomato Salad
Kiwi Herb Salad with Pistachios and Orange Dressing
Inexperienced and Gold Brown Rice Salad
Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts