Who loves coleslaw with fruit? We do! This vegan coleslaw recipe with the sweetness from the pear and crunch from the carrot is perfectly finished off with an Asian vegan vinaigrette.
Remove the core of the red cabbage and discard. Slice thinly. In a medium-size mixing bowl, add 1 tsp of salt to the red cabbage and coat well. Let it sit for 30 minutes to draw out the excess moisture from the cabbage. Wash the cabbage to remove the salt and pat dry before use.
Peel the carrots and using a julienne peeler, peel the carrot into thin strips. Or cut into thin slices.
Peel the pear. Using a mandoline, slice thinly and then cut into thin julienne slices or matchsticks.
Dry toast the crushed peanuts in a small fry pan for 1-2 minutes. Set aside to cool down.
Salad Dressing
In a small mixing bowl, add the rice wine vinegar, soy sauce, olive oil, mirin, sesame oil and grated ginger.
Mix until well combined.
Assembly
Add the red cabbage, carrots, pear and ¾ of the crushed peanuts into a medium-sized mixing bowl.
Season with pepper.
Pour in the salad dressing and mix vegan coleslaw thoroughly.
Place the coleslaw on a nice platter in a heap.
Sprinkle the rest of the crushed peanuts on top.
Sprinkle the dry shallots on top.
Serve immediately
Notes
You can use green cabbage or both for this salad if you wish.
You can use apples instead of pear or both.
Please omit the peanuts if you would like a nut free salad.
You can add fennel and/ or kohlrabi if you wish.
To make this salad gluten free, replace soy sauce with tamari.