Asian Inspired Coleslaw Salad

Recipe by Tabitha Wills

Photography & Food Styling by Kat Leroux

Spring is here—finally! For most of us, it feels like that barbecue was never going to get fired up again after a long, cold, very snowy winter. But, here we are, so grateful to feel the sun’s rays on our faces once again and be able to socialize outdoors with our friends like no time has passed.

Food, especially at potlucks and barbeque parties, has a magical way of making all of this happen so eloquently. Shared interests may bring us together, but the shared experience of the food we enjoy in each other’s company is the true pleasure.

If potlucks make you shudder because you’re always stumped on what to bring, fear not! I’m sharing a really delicious salad that will truly knock everyone off their feet. I know, I know … isn’t the saying, “Nobody makes friends with salad”? Trust me when I say this bowl of deliciousness will absolutely prove those words wrong. It will take you no more than 10 minutes to make, which basically means you’ve achieved hero status. The best part? It’s incredibly easy to scale up if you’re heading out to a massive potluck or scale down if it’s just for a few intimate friends. Happy mixing!

Asian Inspired Coleslaw Salad

Preparation: 10 minutes

Serves: 4


1 bag (340g) Kale Slaw (big fan of this one)

4 cups Baby Spinach, shredded

1 Red Pepper, diced

1 Yellow Pepper, diced

1 cup Bean Sprouts

Green Onions, sliced

Cilantro (optional)

Peanuts, chopped (optional)

2 Limes, juiced

1 tsp Garlic Powder

½ tsp Red Pepper Flakes (more if you like spice)

½ tsp Ground Ginger

⅓ cup Sunflower Seed Butter (can sub for peanut butter or almond butter)

¼ cup Plant-Based Milk (or water)

2 tbsp Sesame Oil


In a large bowl place the slaw, spinach, red pepper, yellow pepper, bean sprouts, and onions.

In a mason jar, combine the lime juice, garlic powder, red pepper flakes, ground ginger, sunflower seed butter, milk, and sesame oil. Put a lid on the jar and shake vigorously until the dressing is combined.

Pour the dressing overtop the vegetables and mix to coat the vegetables in the dressing. If you’re using cilantro and peanuts, top with desired amount. Enjoy!

*Leftovers: Store the salad in an airtight container up to 4 days*

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