Save Print Asian Slaw Recipe type: Side Dish Ingredients Slaw 1/2 cup shredded cabbage 1/4
cup pea pods, julienned 1/4 cup diakon radish, julienned 1/4 cup English cucumber, julienned Dressing 1 tablespoon flaxseed oil 2 tablespoons lemon juice 1/2 teaspoon wasabi 1 teaspoon parsley or cilantro 1 teaspoon grated fresh ginger 1 tablespoon toasted flax seeds Instructions Toss slaw ingredients together in a bowl.
Not exact matches
10 chicken breast tenders, cooked and torn into small pieces 1/2
cup sliced green onions 1
cup seeded cherry tomatoes, quartered 2
cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 - 2 minutes, cut in 1 - inch pieces (or green
pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/2 - inch cubes (optional: yellow or red pepper, cut into small strips)
For the filling: 2 tablespoons coconut oil 1
cup sliced peppers 1
cup sliced shitake mushrooms 1
cup snow
pea pods, cut in half diagonally 2
cups shredded chicken 8 Chinese cabbage leaves, with the ribs cut out 2
cups cooked brown rice
6 tablespoons chicken fat, coconut oil, olive oil or lard 3 onions, chopped 8 carrots, chopped 6 stalks celery, chopped Other fresh vegetables (
pea pods, bok choy, cabbage, etc.) Meat from 4 - 5 cooked chickens (left over from making stock), chopped 4
cups chicken stock 8 tablespoons arrowroot powder 1 tablespoon sea salt or to taste
Aloo Matar (Potato and
Pea Curry) 1 large tomato, or about 3 canned plum tomatoes, chopped 6 garlic cloves, peeled 1 / 2 - inch fresh ginger, peeled 1 - inch piece cinnamon 2 cloves 2 green cardamom
pods 3 tablespoons canola oil 1 teaspoon cumin seeds 1/2 medium onion, ends trimmed, cut into thin half moons 2 medium potatoes, peeled and chopped into 1 / 2 - inch cubes 1/2 teaspoon salt 2 teaspoons turmeric 1/4 teaspoon cayenne pepper 1 1/2 teaspoons garam masala 3
cups frozen
peas 2 tablespoons cream fresh cilantro, for garnish
INGREDIENTS Handful of snow
peas or edible -
pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2
cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1
cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh
peas, shelled, or 1 ⁄ 2
cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil