Winter Slaw with Spicy Korean Dressing
This is another great recipe to clean out the fridge of leftover vegetables. Isn’t it satisfying to use up all the food in your fridge? Waste makes no sense and is a big pet peeve. Switch it up and serve this delicious slaw with chicken or shrimp to create a great dinner.
If you’re not a fan of water chestnuts, replace them with peanuts or cashews for that added crunch. The jalapeno is totally optional. If you don’t like the heat or have little ones who may not indulge because of it, just leave it out.
Robyn used kale and spinach but it’s not necessary to use both. She likes to add spinach to everything she can in the winter for the nutrients. Great idea!
- Half Package Chickapea Spirals
- ½ jalapeno pepper seeded and finely diced
- ½ head of purple cabbage (about 3 cupquartered and sliced thinly sliced)
- 1 cup baby spinach stems removed and sliced into thin strips
- 1 cup Tuscan kale middle stem removed, sliced into thin strips
- ½ cup of matchstick carrots
- ⅓ of a red bell pepper sliced into thin strips and halved
- 2 green onions sliced thinly
- ½ cup water chestnuts
- Handful of fresh cilantro chopped
- 3 cloves garlic minced
- 2 tablespoons of light sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey raw if you have it
- 1 tablespoon sesame seeds
- 2 tablespoons crushed red pepper
- Salt and pepper to taste
Cook Chickapea Pasta according to directions. Drain and cool.
Mix dressing ingredients together in large bowl; stirring well to combine. Add jalapeno, cabbage, spinach, kale, carrots, bell pepper, green onions and water chestnuts. Toss lightly.
Top with chopped cilantro and serve.