Luminaries Asian Slaw
Luminaries Asian Slaw Recipe
7 tablespoons rice wine vinegar (sub apple cider vinegar)
4 tablespoons sesame oil (sub grapeseed or olive oil)
5 tablespoons creamy peanut butter
3 tablespoons liquid aminos (sub soy sauce)
3 tablespoons stevia (sub honey)
2 tablespoons minced fresh ginger root or 2 tsp ginger powder
1 1/2 tablespoons minced garlic or 2 tsp garlic powder
1 tsp onion powder
1 tsp siracha or hot sauce
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 carrots, julienned (the veggies could be substituted with one large bag of multi-colored cole slaw mix)
2 red bell peppers, thinly sliced or chopped
6 green onions, chopped
3/4 cup chopped fresh cilantro
To make a meal out of it, put 1 cut up rotisserie chicken or for a vegan option, use chickpeas or tofu
- In a medium bowl, whisk together the rice vinegar, oil, peanut butter, liquid aminos/soy sauce, brown sugar/stevia, ginger, garlic, and other spices.
- 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 and chicken (optional) just before serving.
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Information provided by local nutritionist, Amy Sotis.