Updated: May 30, 2022
When you think of slaw you might think of the staple slaw ingredient cabbage, but what about putting an Asian spin on it with black rice, organic edamame and a Szechuan-style marinade? This is not your everyday slaw. It's comforting from the whole-grain black rice, sustaining from the protein-rich edamame and energizing from the nutrient-packed crunchy veggies. Also, it looks so pretty when it's all put together, making it the perfect addition to any picnic or holiday gathering.
Prep time: 20 minutes
Cooking time: none
4 cups thinly sliced Napa cabbage
1 cup chopped red bell pepper
1 cup shredded carrots
1 medium cucumber, thinly sliced
1/2 cup sliced green onion (white and green portions)
1 cup black, brown or wild rice
1 cup frozen and thawed shelled edamame
1/4 cup organic reduced-sodium tamari or coconut aminos
1 Tbsp almond butter (or tahini)
2 Tbsps rice vinegar
2 tsps gochujang or chili paste (optional)
1 tsp sesame oil (optional)
2 tsps maple syrup
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 cup almond slivers
In a small bowl or mason jar, add the dressing ingredients: tamari, almond butter, rice vinegar, gochujang, sesame oil (if using), maple syrup, garlic powder, and ground ginger. Whisk until well combined or, if using a mason jar, put the lid on and shake until well combined.
Pour dressing over the slaw ingredients and mix well until the ingredients are coated.
Toss in the almond slivers.
Refrigerate for at least 30 minutes before serving.
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