Zesty Asian Slaw in Lettuce Boats

Updated: Feb 16, 2019

Macro-Friendly, Gluten/Dairy/Soy-Free, Low Fat, & Vegan Friendly

Angel hair cabbage has been an ongoing obsession of ours this summer. Once we realized we could mandolin slice our cabbage heads into finely shredded angel hairs (meal prep tip -- do this) we no longer had to rely on the premade bags of angel hair cole slaw from the grocery store to get our fix. These bags are expensive, they're not organic, and they go bad super fast, so making our own has been a huge win.

I never used to be a fan of anything related to cole slaw. Since the traditional dish I associate with cole slaw is heavy on the mayo, I've always associated cole slaw with being a high fat and unhealthy dish - one that doesn't even taste good (considering I don't like mayo in the first place).


The realization that "slaw" doesn't have to have anything to do with mayo has been liberating. In fact, apparently "slaw" is entirely different than "coleslaw", and considering it's just any mixture of raw vegetables, slaw can take on any flavor or vibe you please. The opportunities… are endless.


This time around, we went with an Asian vibe, and we used what we had in the fridge to make a colorful medley full of nutrients and natural flavor.




Recipe Instructions

You Will Need -

for the slaw

  • 100g angel hair red cabbage

  • 30g green onions

  • 15g cilantro

  • 50g carrots (julienned)

  • 6 oz kelp noodles (1/2 package)*

  • 5g sesame seeds

for the coat:

  • Juice from 1 lime (10-15g)

  • 4 drops stevia

  • 1/4 tsp garlic (or fresh garlic)

  • 1/4 tsp ginger (or fresh ginger)

  • 1/8 tsp salt

  • 1/4 tsp of pepper

  • 1/2 tbs water

for the dressing:

  • 2 tbs (12g) peanut flour (we used pb2)

  • 1 tsp (3g) sesame oil

  • 1/4 tsp liquid aminos (we used coconut aminos for a soy free version)

  • 1/8 tsp garlic

  • 1/16 tsp pepper

  • 5 quarter turns of sea salt

  • 1/4 tsp rice vinegar

  • 6 liquid stevia drops

  • 1.5-2T water (add 1-2 tsp at a time to avoid clumps)

for the lettuce boats:

  • 85g romaine or iceberg lettuce leafs

Procedure


  1. Prepare the kelp noodles. Instructions are on the package, but we simply soak the noodles in water for about 5-10 minutes, drain the water, and then sautee the noodles on the stove briefly - about 5 minutes. This is not necessary, but it gives the noodles a bit of a crispier taste that we enjoy. While in the pan, cut the noodles continously with scissors to shorten the noodle length. Once completed, place noodles in fridge to cool

  2. Prepare the vegetables. After washing, use a mandolin slicer or thinly cut your purple cabbage head into angel hair cabbage (or use store bought shredded cabbage). Using a Julienne peeler, shred your carrots into thin slices, cut your green onion into 1/4 inch bits, and finely chop up the cilantro

  3. Add all vegetables to a large bowl and mix. Combine mixture with the kelp noodles.

  4. Prepare the coating. In a small bowl, combine the lime juice, liquid stevia, garlic, ginger, salt, pepper, and water to make a simple initial coating for the slaw

  5. Pour coating over vegetable mixture and toss

  6. Prepare the dressing. In a small bowl, combine the peanut flour, sesame oil, aminos, garlic, pepper, sea salt, rice vinegar, stevia, and water - adding more or less water to reach desired consistency. Make sure it is thin enough to cover all of the vegetables

  7. Pour dressing over slaw to toss, or leave it on the side to add to the lettuce wraps as needed. Top dish with the sesame seeds

Macronutrients: for slaw, sesame seeds, & coat: 15 carbs, 3 fat, 2 protein

for dressing: 6 carbs, 6 fat, 4 protein

For entire dish (including lettuce boats): 24 carbs, 9 fat, 7 protein

We hope you enjoy!


*These are the kelp noodles we use:
















Kelp noodles are great for adding #volume for little to no extra macros, but plenty more #micros. They're allergen free & do NOT have that slimy, smelly, nasty fish-taste of those calorie free noodle alternatives - we PROMISE!