Cucumber and Napa Cabbage Coleslaw
Check out this Cucumber and Napa Cabbage Coleslaw. It is a yummy, refreshing, vegan and low carb recipe that will be the star of all your summer cook outs. And it’s ready in just 20 minutes!
4 small cucumbers (1 ½ pounds), julienne cut with a spiralizer or mandoline (6 cups)
1 small head Napa Cabbage, finely sliced (about 8 cups)
½ cup chopped roasted, salted peanuts
¼ cup chopped fresh cilantro leaves
1/3 cup peanut oil or organic canola oil
¼ cup freshly squeezed lime juice
2 teaspoons sugar
¾ teaspoon salt
½ teaspoon garlic powder
Red chili flake to taste, optional
Cut cucumber noodles if long into shorter lengths. Combine cucumber, cabbage, peanuts and cilantro in a large bowl. Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl. Pour over the vegetable mixture and toss to coat.