I had my very own cook-fest for the Fourth of July and it was SO FUN! Short ribs, skirt steak, corn on the cob, baked potatoes, blueberry salsa (recipe coming soon) and this Asian-inspired slaw.
I'm not sure what possessed me to make it except the giant head of green cabbage I decided to buy last week. They were on sale and it looked so fresh! I figured I'd come up with a way to use it and I did.
Originally I was thinking a peanut-based sauce for the dressing but decided to use almond butter instead because, well, why not?
The result was super tasty and the slaw just keeps getting better the longer it sits in my fridge. I had some leftover today with lunch AND dinner and it was delicious!
Here's what I did...
- 1-inch chunk of ginger root, minced (I freeze and grate mine)
- ¼ cup rice wine vinegar
- 1 tbsp soy sauce
- Zest and juice of 1 lime
- 1 tbsp sesame oil
- 2 tbsp creamy almond butter (32g)
- ½ tbsp honey (10g)
- 1 red bell pepper, cut into thin strips
- About 6 cups shredded green cabbage (~600g)
- 2 carrots, shredded or cut into thin strips
- 2 oz roasted almonds, chopped (or slivered)
- 1 tbsp fresh mint, finely chopped
Whisk the ginger, vinegar, soy sauce, lime juice and zest, sesame oil, almond butter, and honey to make the dressing.
Put the bell pepper, cabbage, carrots in a large bowl. Pour the dressing on top and toss until everything is well coasted.
Sprinkle on the almonds and enjoy!
Of course the boys were all hesitant to try this; they just aren't slaw people. However I had two other veggie lovers at the house for our BBQ and both of them enjoyed it!
More for us, as I always say. 🙂
|Servings||Amt per Serving|
|140||9g||5g||old: 3||new: 4|