Asian Slaw Recipe

This recipe is part of a collection of 3 unique make ahead breakfast recipes to add to your meal prep. This is a breakfast that will fuel your days and for those of you that like something more substantial for breakfast or want a warm lunch.

*To make vegan, substitute the eggs with 900 grams tofu. Drain the tofu and crumble it in the pan with the beans. You may just need to add some extra seasoning to the tofu and beans if you are doing it this way.

Prep Time:

15 mins

Cook Time:

0 mins

Total Time:

15 mins

Serves:

6

Ingredients:

Salad:

  • ½ head Napa cabbage, finely sliced
  • 1 red bell pepper
  • 3 carrots, grated
  • ½ cup finely packed cilantro

Dressing:

  • 2 TBSP olive oil
  • 1 TBSP raw apple cider vinegar
  • 1 TBSP dijon
  • 1 TBSP maple syrup
  • 2 tsp tamari
  • 1 TBSP full fat coconut milk (if you don't have this, mayo is an option)

Directions:

  1. Chop Napa cabbage, peppers, carrots and cilantro
  2. I find the smaller you cabbage the salad the better
  3. Place in bowl
  4. Mix together dressing ingredients and pour over salad

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