Napa Slaw Recipe

Napa Slaw
Serves: 4
  • 4 cups shredded napa cabbage
  • 1 cup sugar snap peas, sliced crosswise
  • 1 small red bell pepper, seeded and cut into bite-size strips
  • ¼ cup sliced green onions
  • 1 Tbs. chopped fresh cilantro
  • 1 Tbs. rice vinegar
  • 2 tsp. coconut aminos
  • 1 tsp. toasted sesame oil
  • ¼ tsp. salt
  • ⅛ tsp. red pepper flakes
  • 3 Tbs. extra-virgin olive oil
  • ¼ cup chopped cashews
  1. In a large bowl, toss the cabbage, peas, bell pepper, green onions, and cilantro to combine.
  2. In a small bowl, whisk together the vinegar, coconut aminos, sesame oil, salt, and red pepper flakes. While whisking, drizzle in the olive oil to emulsify.
  3. Pour the dressing over the cabbage mixture and toss to coat. Sprinkle with cashews.
Nutrition Information
Calories: 480 Fat: 18g Saturated fat: 1g Carbohydrates: 55g Sugar: 21g Sodium: 1530mg Fiber: 4g Protein: 27g

For more Paleo-friendly BBQ recipes: Paleo-friendly BBQ