Cucumber and Napa Cabbage Coleslaw

Looking for a go-to slaw recipe for this summer? Then 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


  1. Cut cucumber noodles if long into shorter lengths. 
  2. Combine cucumber, cabbage, peanuts and cilantro in a large bowl. 
  3. Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl. 
  4. .....
  5. Visit Cucumber and Napa Cabbage Coleslaw @ www.healthyseasonalrecipes.com for full instructions

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