Szechwan Slaw

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  • Prep-time: / Ready In:
  • Makes 13 cups

This meal-worthy Asian-style coleslaw recipe comes together in 30 minutes (or less) and is bursting with flavor. Uncooked millet gives this tri-cabbage slaw an unexpected crunch. For nuttier whole grain flavor, toast millet in a dry skillet over medium until golden, stirring often. 

Ingredients

  • 3 cups thinly sliced green cabbage
  • 2 cups thinly sliced napa cabbage
  • 1½ cups red bell pepper strips
  • 1 cup thinly sliced red cabbage
  • 1 cup shredded carrots
  • ½ cup sliced scallions
  • ½ cup chopped fresh cilantro
  • 3 cups cooked and chilled black or brown rice
  • 1 15-oz. can no-salt-added navy beans, rinsed and drained
  • 1 cup dry millet
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons brown rice vinegar
  • 2 tablespoons no-salt-added peanut butter
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon ground white pepper
  • Sliced fresh red chiles (optional)
  • Lime wedges

Instructions

  1. In an extra-large bowl toss together the first five ingredients (through carrots) and ¼ cup each of the scallions and cilantro. Add rice, beans, and millet; mix well.
  2. In a small bowl whisk together the next five ingredients (through white pepper) and 2 tablespoons of water. Add to salad; toss to mix. Top with the remaining scallions and cilantro. If desired, top with chiles. Serve with lime wedges.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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