Crisp, spicy and bursting with fresh flavors, this Asian slaw is chock-full of veggies with different textures that’ll make your mouth water! And there are plenty of substitutes to customize this salad to your needs
4-5
15
230
7 tbsp. rice wine vinegar (sub apple cider vinegar)
4 tbsp. sesame oil (sub grapeseed or olive oil)
5 tbsp. creamy peanut butter
3 tbsp. liquid aminos (sub soy sauce)
3 tbsp. stevia (sub honey)
2 tbsp. minced fresh ginger root or 2 tsp ginger powder
1 1/2 tbsp. 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
2 Red bell peppers, thinly sliced or chopped
6 Green onions, chopped
3/4 cup chopped fresh cilantro
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 just before serving (add chicken, optional).
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