PEAS. THE NEW DIET PILL.

Want all the nutrition without the need for supplements? Just eat your vegetables.

Recipeas

Asian Broccoli Slaw Wraps

This slaw is tasty, tangy and addictive. The rice wrap makes it easy to eat on the go.  Quite enjoyable with a peanut or hoisin sauce.

Asian Broccoli Slaw Wraps

This dressing is flexible, allowing you to adjust seasoning to your preference. If you like garlic, add more. Less ginger? You decide. Adjust quantities to your heart’s personal content.

The slaw can be made a day or two ahead – noting that the crunchiness will diminish over time. These are best assembled closer to eating time. Cover wraps in plastic wrap and store in fridge. Keeps for several days in fridge.

Course Appetizer, Main Course, Side Dish, Snack
Author Oh Peas / Lori Church

Ingredients

  • 2 cups broccoli slaw or any slaw mix (homemade or otherwise)
  • 1/4 cup red pepper, cut into short strips
  • 4 rice wraps Don't forget to read the ingredients on the label.

DRESSING

  • 1/4 cup rice vinegar
  • 2 tsp sesame oil
  • 1 tsp grape seed oil
  • 1 tsp sambel olek (or other hot sauce or chili flakes)
  • 1 tbsp naked coconut organic sweetener (low glycemic index)
  • 1 tsp fresh grated ginger (or 1/2 tsp dried ginger)
  • 1/2 clove garlic, grated (or 1/2 tsp garlic powder or granules)

Instructions

METHOD

  1. Gather your mise en place.

    Put slaw and red peppers into mixing bowl.

    Whisk together dressing ingredients.

    Pour onto slaw and toss until well coated.

TO ASSEMBLE

  1. In a pie plate, add about an inch or so of warm water.

    Soak one rice wrapper in water for about 10 to 20 seconds, until just pliable.

    Place the softened wrap on a working surface.

    Using a slotted spoon, scoop 1/4 of the slaw mixture into the centre of the wrap.

    Fold rice wraps ends over the slaw, then roll up into a snug log.

    Repeat with remaining wraps.