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Lilly’s Table

 
 
© Lillys-Table.com Photo of Asian Peanut Slaw
 

Tags: Gluten-Free nuts Vegan Low-Glycemic Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Asian Peanut Slaw

from Asian Peanut Slaw , the Week of October 9, 2016

A quick use of vegetables with a simple peanut-y sauce, which adds a bit or protein. It may taste vinegary initially, but enjoy it the next day and the cabbage will have sucked it up into deliciousness. While you can find the cabbage & carrots in colder months, the cucumbers are easier to find in summer.

Ingredients

  • 1 clove garlic, finely minced or crushed
  • 1 teaspoon ginger, fresh, minced fine
  • 1 tablespoon lime, juice
  • ¼ cup rice wine vinegar
  • ¼ cup peanut butter, natural, crunchy or creamy- you choose
  • ⅛ teaspoon red chili sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut oil
  • ½ napa cabbage, about 4-5 cups shedded
  • 1 carrot, peeled and shredded or julienned
  • ½ cucumber, peeled, deseeded and thinly sliced in half moons, optional
  • 2 tablespoons sesame seeds

Serving Size: 3 People

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Preparation Instructions

Whisk together the minced garlic, ginger, lime juice, rice wine vinegar, peanut butter, add a pinch of salt if the pb is unsalted, and the red chili paste if using.

Fold in the sesame and coconut oils.

Toss with the cabbage, carrot, and cucumber. Finish with a generous sprinkle of sesame seeds.