Fresh purple cabbage, sprouts, mushrooms, and carrots are tossed together with a dressing with Asian cuisine-inspired flavors. It's crispy, spicy, creamy, zesty, and simple to make. This crunchy slaw is perfect for serving at barbecues and picnics, where it's best piled high atop a burger.

Spicy Vegetable Slaw [Vegan]

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For the Slaw:

  • 4 cups purple cabbage, shredded
  • 1 1/2 cups mung bean sprouts
  • 1 2/3 cups white or cremini mushrooms, sliced
  • 2 carrots, shredded

For the Dressing:

  • 1 cup sesame oil
  • 3 tablespoons almond butter
  • 2-3 teaspoons sriracha
  • Juice of 2 limes
  • Sea salt and pepper, to taste


  1. Shred or thinly slice the purple carrots, mushrooms, and purple cabbage. Toss together in a bowl with the mung bean sprouts.
  2. Whisk the sesame oil, almond butter, and sriracha together. Add the lime juice to thin out and season, to taste.


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