Always vegan, always whole. 

The day we had this recipe we knew we were going to eat burgers, but didn't roast any veggies to have on the side, which we usually do. So we didn't know what to have and looked around the web to see what would be good. My dad soon found this awesome recipe which we adapted from It's great for any kind of dry meal like burgers, pasta, or sandwiches that needs a more liquid-y side to pair nicely with your main course. Of course creativity and personal tastes comes into play when you find a recipe and so when we saw that this recipe originally called for 6 tbsp of vegetable oil we halved it and we also didn't add any of the optional ingredients, but I would recommend that you do if you have the ingredients. So please enjoy this Asian style coleslaw as a healthy, flavorful, and fresh side to almost any meal. 

Our meal. Asian Coleslaw with Falafel burgers in a pita with spinach and avocado!

Our meal. Asian Coleslaw with Falafel burgers in a pita with spinach and avocado!


1 tbsp creamy peanut butter

3 tbsp vegetable oil

1/2 tspn toasted (dark) sesame oil

4 tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)

4 cups thinly sliced cabbage (Napa, green, purple, or a combination)

1/2 cup grated carrots

1/4 cup toasted, salted, shelled, peeled peanuts


Chopped fresh cilantro

Thinly sliced green onions or chives


1.) Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)

2.) Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.

3.) In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.

Great with burgers (we had it with falafel burgers!). Get creative. 


Eat from the Earth.  



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