Rainbow Asian Slaw

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Rated 5 stars by 1 users

Category

-

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

  • 1 red cabbage, sliced

  • 1 reed pepper, thinly sliced

  • 2 carrots, grated

  • 100g tofu, cut into chunks

  • 2 tablespoons rice vinegar

  • Juice of 2 limes or lemons

  • 1 teaspoon ginger

  • 1 teaspoon garlic granules

  • 2 tablespoons chopped parsley

  • 1 tablespoons smooth nut butter or tahini

  • Salt and black pepper

Directions

  1. 1.      Place all of the vegetables in a large bowl or salad bowl.

  2. 2.      For the tofu, sprinkle over some salt and black pepper and air fry the chunks for 8 minutes, or oven bake at 180C for 12-15 minutes until golden and crispy.

  3. 3.      Whisk together the glaze ingredients. Add the tofu to the bowl of veggies then pour over the glaze and mix well together. Then serve out and enjoy!

This colorful slaw combines these vibrant vegetables and smooth tahini to make the perfect flavour. We like to cut our veg up quite chunky as we like the extra crunch you get there. Top it off with some air fried tofu for a lovely vegan and keto friendly dish.

Ingredients:

  • 1 red cabbage, sliced
  • 1 reed pepper, thinly sliced
  • 2 carrots, grated
  • 100g tofu, cut into chunks

For the glaze:

  • 2 tablespoons rice vinegar
  • Juice of 2 limes or lemons
  • 1 teaspoon ginger
  • 1 teaspoon garlic granules
  • 2 tablespoons chopped parsley
  • 1 tablespoons smooth nut butter or tahini
  • Salt and black pepper

Make it!

  1. Place all of the vegetables in a large bowl or salad bowl.
  2. For the tofu, sprinkle over some salt and black pepper and air fry the chunks for 8 minutes, or oven bake at 180C for 12-15 minutes until golden and crispy.
  3. Whisk together the glaze ingredients. Add the tofu to the bowl of veggies then pour over the glaze and mix well together. Then serve out and enjoy!

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