Asian Slaw with Peanut Sauce Sesame “Croutons” (Gluten-Free)
Because it contains protein-rich edamame and waffles croutons made of wholegrain flour, this zesty slaw is nutritious enough to serve for a light lunch or supper. The slaw also makes an interesting substitute for a side-salad.
Serves 4
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- For the “Croutons”:
- 4 Mesa Sunrise or Home Style waffles, defrosted
- 2 tbsp. Safflower or other Taste-Free Vegetable Oil
- 1 1/2 tbsp. Toasted Sesame Oil
- 1 1/4 tsp. Japanese Soy Sauce
- 1 tsp. Sesame Seeds (black sesame seeds are nice!)
- For the Peanut Sauce:
- 1/2 cup Peanut Butter, at room temperature
- 1/3 cup Hot Water
- 1/3 cup Cilantro, chopped
- 1 tbsp. Gluten Free Soy Sauce, plus more to taste
- 2 tsp. Ginger, minced
- 1/4 tsp. Garlic Powder
- 2 tbsp. Lime Juice, freshly squeezed
- For the Slaw:
- 6 cups Chinese, Napa, or Green Cabbage, shredded
- 2 cups Edamame, frozen shelled, cooked
- 1 cup Carrots, grated
- 1/2 cup Scallion Greens, thinly sliced
- 4 to 6 Cilantro Sprigs, optional
Directions:
- 1. To make croutons, set rack in center and preheat oven to 425F. Cut each waffle into four strips. Rotate 45 degrees and cut into 4 strips to create 16 pieces.
- 2. In a large bowl, combine vegetable oil, sesame oil, soy sauce, and sesame seeds. Add waffle cubes and toss to coat. Spread out on a cookie sheet and bake until browned, 7 to 8 minutes. Transfer to a rack to cool.
- 3. In same large bowl used for croutons, combine cabbage, edamame, carrots, and scallion greens. Just before serving, toss in dressing. Add more soy sauce, if needed.
- 4. To serve: Divide among 4 or 6 bowls. Top each portion with croutons. Garnish with a sprig of cilantro, if you wish.
