© 2014 mathewguiver

Peanut purple cabbage and carrot coleslaw (raw vegan)

Coleslaws are actually one of my raw cleanse staples. Though I’ll usually eat a lot of salads, fresh fruit, and smoothies, coleslaws just seem to bring the hearty savory flavor that I crave. And this thai peanut coleslaw is pretty amazing. It’s 100% raw and vegan, but you won’t be hungry a few hours after eating dinner. This coleslaw will fill you up for the night!


Bell peppers
Coconut milk
Sesame oil
Fermented soybean paste
White vinegar
Garlic powder
Black pepper
Kosher salt
Sesame seeds


1. Start by mincing a few cloves of garlic.

2. In a bowl combine coconut milk, sesame oil, agave, soybean paste, white vinegar, ginger, garlic powder, salt and pepper. The exact amounts depends on how you prefer the sauce to taste, but I like equal amounts of the oil, soybean paste, and agave, with a splash of vinegar and enough coconut milk to thin out the sauce.

2. Whisk until smooth.

3. Prep your veggies and combine them in a bowl. Pour your sauce over, and stir. Cover and let sit for at least twenty minutes.

4. Serve with a sprinkle of sesame seeds.

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