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Warm Asian Slaw

Servings 4
Author Jennifer Hunt, RDN, LD

Ingredients

  • 16 oz Tri-Colored Coleslaw Mix
  • 1/2 tbsp Toasted Sesame Oil
  • 2 1/2 tbsp Coconut Aminos
  • 2 tbsp Almond Butter creamy or crunchy (or peanut butter)

Optional Toppings

  • Sliced Green Onion/Scallions
  • Slivered Almonds toasted
  • Chopped Peanuts toasted

Instructions

  1. In a large non-stick skillet, heat sesame oil on medium heat. Once the oil is hot, add in coleslaw and allow to saute for 7-8 minutes or until mostly softened. Stir occasionally.

  2. Stir in coconut aminos, and almond butter until well combined. Add a sprinkle of fresh ground pepper if desired. Serve warm. Garnish with your preferred toppings.

Recipe Notes

  • Peanut butter can be used in place of almond butter.
  • Nuts can be toasted in a dry non-stick pan for several minutes on medium heat.  Shake the pan frequently to prevent burning. Once they begin to have a fragrant nutty scent, they are ready!  
  • Cook the coleslaw to your desired tenderness.  If you like it more crunchy, you can reduce the time, but to soften further, simply cook a few extra minutes.  If needed, you can always add 1-2 tablespoons of water to help the coleslaw soften further.
  • Soy sauce has a higher sodium content than coconut aminos, even the low sodium versions.  The Trader Joe’s Coconut Aminos I use has 300 mg sodium per 1 tablespoon serving.

Nutrition

Calories 102; Fat 6g (Saturated Fat 0.5g); Sodium 214mg; Carbohydrate 11g; Fiber 3g; Sugar 8g (Added Sugar 0g); Protein 3g