Description
Check out this Cucumber and Napa Cabbage Coleslaw. It is a yummy, refreshing, vegan and low carb recipe that will be the star of all your summer cookouts. And it’s ready in just 20 minutes!
Ingredients
Units
Scale
- 4 small cucumbers (1 1/2 pounds), julienne cut with a spiralizer or mandoline (6 cups)
- 1 small head Napa Cabbage, finely sliced (about 8 cups)
- 1/2 cup chopped roasted, salted peanuts
- 1/4 cup chopped fresh cilantro leaves
- 1/3 cup peanut oil or organic canola oil
- 1/4 cup freshly squeezed lime juice
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Red chili flake to taste, optional
Instructions
- Cut cucumber noodles if long into shorter lengths. Combine cucumber, cabbage, peanuts and cilantro in a large bowl.
- Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl.
- Pour over the vegetable mixture and toss to coat.
Notes
To cut the cucumber into “noodles” use a spiralizer with the 1/8th-inch “spaghetti” cut blade. Alternatively, cut the cucumbers into 3-4-inch lengths and then julienne cut with mandoline.
- Prep Time: 20 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups each
- Calories: 200
- Sugar: 7.5 g
- Sodium: 414 mg
- Fat: 15 g
- Saturated Fat: 1.5 g
- Carbohydrates: 14.5 g
- Fiber: 4.8 g
- Protein: 5 g