Posts Tagged ‘Asian Slaw’

ZOOM Cooking Class Recipes: Picnic Fare

Sunday, July 18th, 2021

NOTE: Here are plant-based recipes from my most recent cooking class on ZOOM. I put the directions opposite the ingredients, which I believe makes following the recipes easier. What do you think? However, while the directions are lined up correctly on my edited version, when I post it, the lineup is not perfect! Can’t seem to correct the issue.




(Pickled) Asian Coleslaw

(All items medium or high alkalinity)



Ingredients (Organic*)                                      Directions

½ cup  white cabbage}
1/2 cup red cabbage}                           Wash and grate cabbages into a large serving bowl.

1 Celery stalk and/or 1 Carrot              Wash & mince celery; grate carrot. Add to bowl.

1 Bubbie’s Dill Pickle (no vinegar)      Slice one dill pickle and add to bowl.

½ cup  pickle juice from Bubbie’s
Pickles (no vinegar)                               Add pickle juice to bowl and toss.

1-2 tsp. tamari soy sauce.                     Add to bowl and toss.

Fenugreek sprouts (optional)             Top with sprouts and serve chilled.

Note: Sprinkle on some black sesame seeds for added color.

Variation: Add slices of ripe avocado or puree with lemon juice and water and use instead of pickle juice.
Or add cut chestnuts. Also, you can cut the pieces of cabbage into large squares, like this below:

*Check with for the Dirty Dozen & Clean Fifteen.



Roasted Potato Salad w/ Veggies
(All ingredients medium or high alkalinity, except potatoes, which are low alkalinity)

(The thin threads are pea shoot microgreens)

Preheat oven @ 350 degrees F.

2 cups Red-Skinned (small) New Potatoes    Wash potatoes well. Cook for 5-7 minutes in boiling water.

          Drain & place on cookie sheet;
roast about  10 min.                                             Remove and allow to cool while preparing veggies:

One carrot                                                              Scrub and grate or cut into matchsticks.

½ cup green beans                                               Add to potato water during last 3 minutes.

Artichoke Hearts (in a jar)                                   Drain and cut into halves.

1 Red onion slice                                                    Cut one thin slice of onion; separate

Olive oil & Lemon                                                  Mix 2 Tbl. oil with 2 tsp. lemon juice

When potatoes are cooled, add prepared veggies and toss together with olive oil & lemon juice or your own dressing. (In hot weather mayonnaise spoils easily. 2 hour window of safety)


Veggie Bobs

(All ingredients are medium or high alkalinity)


(I have a sheet of Nori seaweed under the kebob. Feel free to use rice, couscous or quinoa

1 small onion                                       Wash and slice onion into large pieces (quartered)

1 small zucchini                                  Wash and slice zucchini and yellow summer squash

1 small yellow Summer Squash.               into chunks

1 red or orange bell pepper                 Wash, remove seeds  and slice into large squares

Firm tofu (optional)                             Cut into thick cubes

Avocado oil (spray)                               Use to spray on kebobs

Skewers (small)                                    Arrange colorfully on skewers, Spray with oil and

                                                                 Broil on low until crispy, not burnt. (Or on BBQ)

 *Organic: Use Dirty Dozen & Clean 15 from the Environmental Working Group list:

I also made a melon salad of just cantaloupe, honeydew and watermelon. And in previous posts I made Curried Deviled Eggs and a yogurt parfait. Here are the links:

  1. Just Melons:
  2. Curried Deviled Eggs:
  3. Yogurt (Breakfast) Parfait:…akfast-june-2009/


Asian Slaw

Tuesday, May 17th, 2011

Utensils: Pot for beans, cutting board & knife, large heat-proof bowl, serving dish
Prep. Time: 20 minutes (includes the cooking time)
Cooking Time: 10 minutes
Vegan, Gluten Free, Sugar Free

Ingredients (organic, if possible)

one cup fresh or frozen shelled edamame beans (Green soybeans)
2 cups shredded red or green cabbage
one cup snow peas, washed and cut into halves or thirds crosswise
one grated carrot
sprouts (optional)
sesame seeds (I used black)

1/4 cup sesame oil (regular or toasted)
1/8 cup rice or plum vinegar (or even apple cider vinegar)
dash of tamari or Bragg’s Aminos
1 tsp. grated ginger or ginger juice
dash of wasabi powder
Seaweed* & sprouts (optional)
*Below is a photo of fresh wakame seaweed that I buy in a local Asian grocery.

Feel free to leave out step #4 of blanching the cabbage and snow peas. Just make it all raw. This also shaves 5 minutes from the prep. time.

1. Place edamame beans in a small pot of water and bring to a boil. Cook about 5 minutes.
2. While the beans are cooking, grate or shred the cabbage and place in a heat-proof bowl.
3. Wash & cut snow peas in halves or in thirds (If large, make thirds) & add to cabbage bowl.
4. When edamame are tender but not mushy, pour the beans and the water over the cabbage and snow peas and leave for 5 minutes. (This softens the two items without cooking them. I find that more digestible.)
5. While the beans, cabbage, and snow peas are softening, mix the dressing ingredients and whisk together in a bowl (or blender).
6. Drain the soaked veggies and rinse with cold water. Drain well and add to bowl with grated carrots. Add seaweed if using.
7. Toss with dressing. Top with sesame seeds (and sprouts if you have them) and serve on a large platter. If you prefer, you can make individual servings as shown below, using an outer cabbage leaf as a “cradle.”

Yield: 4 to 5 cups

P.S. After I posted this recipe, I realized that all I needed to add were red radishes to make it a “rainbow recipe,” that is, one that incorporates the rainbow spectrum: red radishes for red, carrots for yellow/orange, lettuce & celery & sprouts for green, and purple cabbage for blue/purple. Try it!