The production process is extremely simple, you simply require to comply with the methods that we have composed on this web page. The complying with are the stages of just how to cook Cucumber and Napa Cabbage Coleslaw.
Looking for a go-to slaw recipe for this summer? Then 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 cook outs. And it’s ready in just 20 minutes!
4 small cucumbers (1 ½ pounds), julienne cut with a spiralizer or mandoline (6 cups)
1 small head Napa Cabbage, finely sliced (about 8 cups)
½ cup chopped roasted, salted peanuts
¼ cup chopped fresh cilantro leaves
1/3 cup peanut oil or organic canola oil
¼ cup freshly squeezed lime juice
2 teaspoons sugar
¾ teaspoon salt
½ teaspoon garlic powder
Red chili flake to taste, optional
- 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.
- Visit Cucumber and Napa Cabbage Coleslaw @ www.healthyseasonalrecipes.com for full instructions
Thanks for visiting our blog. With any luck the guidelines for making Cucumber and Napa Cabbage Coleslaw recipes over can be beneficial for you. And also don’t fail to remember to share this recipe by clicking the PIN switch listed below, and also share it with all your friends.tn