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We have come up with a different menu for this 4th of July. Check out our Turkey and Quinoa sliders and the Asian Coleslaw. They are both easy to make, healthy and yummy. I have added a picture of the Napa cabbage so it's easy to identify.

Asian Coleslaw

Easy to make, healthy and yummy
Course Side dishes
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Author Chef Maria Cummins


  • 3 tablespoons rice wine vinegar
  • 3 tablespoons grape seed oil
  • 4 tablespoons creamy peanut butter (or Sunbutter in case of allergies)
  • 1 tablespoons Braggs Liquid Aminos or low sodium soy sauce
  • 1 tablespoons coconut palm sugar (or honey)
  • 1 tablespoons fresh ginger root minced
  • 2 teaspoons garlic minced
  • 2 cups green cabbage thinly sliced
  • 1 cups red cabbage thinly sliced
  • 1 cups napa cabbage shredded
  • 1 each bell pepper thinly sliced
  • 2 each carrots, small julienned
  • 3 sprigs green onions chopped
  • 1/4 cup fresh cilantro chopped


  • In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce(or Braggs), palm sugar, ginger, and garlic.
  • In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
  • You can also add some crushed peanuts for crunchiness and thin julienne spicy peppers for some hotness.
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