Cooking
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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Amy Sotis

Information provided by local nutritionist, Amy Sotis.

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