We have come up with a different menu for this 4th of July. Check out our Turkey and Quinoa sliders and the Asian Coleslaw. They are both easy to make, healthy and yummy. I have added a picture of the Napa cabbage so it's easy to identify.

Jump to Recipe Print Recipe

---

Pin

Asian Coleslaw

Easy to make, healthy and yummy

Course Side dishes

Cuisine Asian

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4 servings

Author Chef Maria Cummins

Ingredients

• 3 tablespoons rice wine vinegar
• 3 tablespoons grape seed oil
• 4 tablespoons creamy peanut butter (or Sunbutter in case of allergies)
• 1 tablespoons Braggs Liquid Aminos or low sodium soy sauce
• 1 tablespoons coconut palm sugar (or honey)
• 1 tablespoons fresh ginger root minced
• 2 teaspoons garlic minced
• 2 cups green cabbage thinly sliced
• 1 cups red cabbage thinly sliced
• 1 cups napa cabbage shredded
• 1 each bell pepper thinly sliced
• 2 each carrots, small julienned
• 3 sprigs green onions chopped
• 1/4 cup fresh cilantro chopped

Instructions

• In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce(or Braggs), palm sugar, ginger, and garlic.
• 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.
• You can also add some crushed peanuts for crunchiness and thin julienne spicy peppers for some hotness.