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 in your weeknight dinner, grill evening salad, picnic aspect, potluck contribution, or topping in your favourite veggie-burger. Plus you may swap out veggies that you’ve got readily available to present it extra flexibility, taste, and coloration. Commerce out carrots for yellow squash, use a distinct kind of cabbage, and check out dill as a substitute of cilantro. The flexibility begins with you. Although I like the steadiness and taste attraction of this salad simply the way in which it’s right here. Served with a easy, wholesome mandarin orange dressing, it’s brilliant, mild and stuffed with inviting well being (to not point out brimming with vitamin C!). My complete household loves this recipe, as do I! You too can make this rainbow peanut slaw as an entire meals no added salt, sugar, oil recipe by merely skipping these components.

Rainbow Peanut Slaw with Mandarin Dressing

Writer: The Plant-Powered Dietitian
Whole Time: 20 minutes
Yield: 10 servings 1x
Weight loss program: 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.

Salad:

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

Mandarin Dressing:

Directions

Utilizing a meals processor with a big shredding attachment, shred the purple 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.
Add cilantro and peanuts and gently toss components.
Zest the peel and squeeze the juice from the two mandarins (or tangerines) and place in a small bowl.
Add olive oil (non-compulsory), black pepper, salt (non-compulsory), garlic powder, and agave syrup (non-compulsory). Whisk along with a fork till easy.
Drizzle excessive of the salad and gently combine. Chill till able to serve. Use salad inside 3 days.
Makes 10 servings (about ¾ cup every).