Name: Szechwan Coleslaw
Prep time: 30 min
Total time: 30 min
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

Prep-time: 30 minutes / Ready In: 30 minutes
Makes 13 cups
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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.

By Nancy Macklin, RDN, Sep 16, 2019

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

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.
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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11 Comments

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(5 from 4 votes)

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Laurena Barliw12 months ago

Do you have any Nutritional Facts to your recipes as I have CKD & eat Gluten Free so I need these to be able to fix your recipes. Btw the recipes look good but I don’t know if for me
Thank you❤️
Laurena
[email protected]

Amber2 months ago

This diet isn’t about tracking calories, so they do not post them. You can use a recipe app to calculate them, using the ingredients you choose since you may need to change them anyway.

Hollis Henry2 years ago

Yum!

Patty Cordano2 years ago

Delicious salad! My daughter is allergic to nuts, so we use Sun Butter instead of Peanut Butter. We are big fans of citrus, so I use 2 teaspoons lime juice in the dressing instead of water.

Tracey2 years ago

Wow!! This recipe is a keeper.
♥️
Made it with the uncooked millet, which does give it a good crunch.
Brought it to a daughter/parents party and the 26 year olds loved it They sought me out to thank me for making the salad. my friends and I loved it too. Thank you Forks Over Knives. Will definitely make again.

Kkm1 year ago

Regular rotation for years…..meal prep perfect!

Sehila Craft2 years ago

What does dry millet mean? Uncooked? or cooked and dried?

Tracey2 years ago

Hi. In the top with the description it says “Uncooked millet gives this tri-collored slaw an extra crunch.”

Jenny2 years ago

Really tasty salad. Everyone loved it!

Pam2 years ago

Hi there… do you cook the millet,before adding it to salad. It would be very hard,would it not,uncooked?

Ilse Hesa2 years ago

Delicious summer Salad, very fresh and easy to prepare

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about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

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