Wow, I never wrote anything to go with this post! Crazy. Well, it will be a sleeper post, as I am doing it much later. I turn 30 in 2 days and we’re almost done with the book! I am so excited! I know it won’t make sense in the order of how I wrote these blogs, but I wanted to update this post to make it better. Hope you like it!
Asian-Inspired Slaw
½ tsp Chili Flakes
1 Garlic Clove
¼ cup Coconut Vinegar
1 tsp Honey
1 Tbsp Coconut Aminos
2 tsp Coconut Oil
½ tsp Sea Salt
3 cups Napa Cabbage
1 Carrot
½ cup Broccoli
2 Tbsp Cucumber*
3 Green Onions
Combine the first 7 ingredients and refrigerate for 15 minutes.
While the marinade is in the refrigerator, shred the napa cabbage, carrot, broccoli and cucumber. Dice the green onions, reserving a few for garnish. Add these ingredients to the marinade and let rest for another 15 minutes. Garnish with green onions and serve!
*We would suggest that you use an English (or Hothouse) Cucumber. They are less watery and have fewer seeds, if any.
This recipe is Vegan.
Try with our Skinless Pork Dumplings and Dipping Sauce.
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