A NEW TWIST ON SLAW (ASIAN SLAW)
Asian Coleslaw
I LOOOOOVE coleslaw, but it most recipes leave a LOT to be desired in the health department. I set out to make a healthier version, and well, this has become a new favorite. The only problem now is that it's hard not to eat the whole batch in one sitting.
I know most of you will probably prefer peanut butter, but I use almond butter for an ever bigger health boost.
This salad won't disappoint at your next potluck or family meal. And YOU can feel good about all the micronutrients you are packing into them with this colorful bowl full of goodness, including a nice dose of healthy fats. Top with some chicken breast, shrimp or lean beef and it's a complete meal!
ENJOY!
Ingredients
6 tablespoons rice wine vinegar
1 tablespoons sesame oil
5 tablespoons creamy peanut butter (or almond butter)
3 tablespoons soy sauce
1 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
Directions
1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
It's as easy as that!! This salad tastes even BETTER the next day so make extra!! :)