Crunchy Napa Cabbage Asian Slaw with Snowpeas, Almonds, and Cilantro

These will be posted soon! They came out delicious, but I want to tweak them tomorrow before I share them. And !NO! you do NOT taste the spinach. They are light, fluffy, pancake delicious-ness 🙂
Today was the first day of the #powerplateaday challenge hosted by @powercakes! LOVE this challenge since I basically have a huge bowl of veggies and protein EVERY day! You can check out the challenge at @challengeapp, or download the application on your phone! Today’s #powerplate consisted of arugula, cumin/paprika-dusted shrimp and zucchini, roasted brussel sprouts, bell peppers, acorn squash, and fat-free feta crumbles. Mixed up with my 3-ingredient balsamic dijon dressing 🙂

Dinner was roasted asparagus served alongside vegetarian chicken strips, acorn squash, and miso-roasted eggplant all mixed and cooked together with a few hits of liquid smoke. YUM. Ok, now on to the slaw recipe!🙂

I’ve been wanting to post this since I made it last week, but I had deadlines to meet and papers to write 🙁 . So, after getting some work done, I am sharing an awesome recipe that was inspired by Kalyn’s Kitchen. Every time I see a cabbage salad recipe I always think “That looks so good, I’m definitely making this!” annnnnnd then I don’t. But, I finally went ahead with this recipe and I’m happy I did. I was originally planning on making it for two days worth of lunches, but it tasted so good when I was “testing” it that I ate it for dinner that night! The leftovers were fantastic the next day with my vegetarian “chicken” strips.

Print Recipe

Crunchy Napa Cabbage Asian Slaw with Snowpeas, Almonds, and CilantroAdapted from Kalyn’s Kitchen

Servings

Ingredients

• 1 small head Napa cabbage thinly sliced then coarsely chopped (about 3 cups)
• 1 cup diagonally sliced snow-peas I steamed mine and let them cool before slicing
• 1/2 cup sliced red bell pepper
• 1/2-3/4 cup fresh cilantro (optional but HIGHLY recommended!)
• 1/4 cup sliced almonds toasted
• 1 tablespoon white vinegar
• 1-2 packets Truvia
• 1 teaspoon soy sauce
• 1/2 teaspoon garlicpowder
• 1/4 teaspon sesame oil
• 1/4 teaspoon ground ginger puree
• 1/4 teaspoon chili garlic sauce or Sriracha
• 1/3 cup low-fat mayo or regular

Servings Ingredients 1 small head Napa cabbage thinly sliced then coarsely chopped (about 3 cups) 1 cup diagonally sliced snow-peas I steamed mine and let them cool before slicing 1/2 cup sliced red bell pepper 1/2-3/4 cup fresh cilantro (optional but HIGHLY recommended!) 1/4 cup sliced almonds toasted 1 tablespoon white vinegar 1-2 packets Truvia 1 teaspoon soy sauce 1/2 teaspoon garlicpowder 1/4 teaspon sesame oil 1/4 teaspoon ground ginger puree 1/4 teaspoon chili garlic sauce or Sriracha 1/3 cup low-fat mayo or regular

Instructions

1. Place cabbage, snow peas, cilantro, and bell peppers into a large bowl.
2. In a separate bowl, mix together the vinegar, Truvia, soy sauce, garlic powder, sesame oil, ginger puree, and chili garlic sauce. Whisk in the mayo until all ingredients are combined.
3. Toss the salad ingredients together and add the dressing until evenly coated.
4. Toast the almonds in a dry pan over high heat for 1-2 minutes (Don’t let them burn!). Add almonds and toss gently.
5. Serve.

Recipe Notes

Save the leftovers for lunch the next day. Great tossed with grilled chicken/tofu/tempeh – whatever you’ve got!

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Author: Adena

Filed Under: Side Dishes