Tags
almond, Body Ecology Diet, buckwheat, cabbage, carrots, cilantro, ginger, gluten free, peas, red pepper, vegan, Wisconsin
Gorgeous day on the lake today. Blue sky, big puffy clouds…picture perfect!
People are starting to decorate their boats for the Fourth of July!! It’s so fun — it’s like a boat parade to watch the fireworks! Everyone drives their boat to Rest Lake to watch the fireworks show. And all the boats, and the houses on the lake get all decked out in red, white, and blue!
Today was hot though! When we got home, the LAST thing I wanted to do was cook over the stove. Enter: Fireworks Slaw! :)
A fabulous crunchy salad of sugar snap peas and cabbage, tossed in an almond butter and ginger sauce. Super tasty — Cold and crunchy!
Here’s what you need!
1/2 head of cabbage, sliced thin
1 1/4 cups sugar snap peas, sliced
1 red bell pepper, sliced
3 carrots, sliced
1/2 red onion, sliced thin
3 Tbsp cilantro, chopped
Sauce:
1/3 cup almond butter (I used homemade)
3 tsp raw apple cider vinegar
12 drops pure liquid stevia extract (BED use alcohol-free)
1 Tbsp grated ginger
approx. 3 Tbsp water – until you get a “drizzly” consistency
Super Super Simple: Prep all your veggies and put them in a big bowl. Combine your sauce ingredients and add enough water until you get a liquid dressing consistency. Toss your veggies and the cilantro with the sauce and enjoy! It can be eaten right away or refrigerated!
With this super salad, I served buckwheat chips!
Chips:
¼ cup buckwheat, cooked in ½ cup veg stock
3 Tbsp almond flour
1 egg white (Vegan Option: 1 flax/chia egg)
salt and pepper
Preheat oven to 400 degrees. Cook your buckwheat until it absorbs all the liquid – about 7 minutes! Fluff with a fork and let cool. Cut 2 medium rectangles of parchment paper and set aside. Once your buckwheat is cooled, combine it in a bowl with your almond flour, egg white, and S&P. Then, place your mixture on one piece of parchment. Place the other piece on top, and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON and bake it as a “parchment sandwich” for about 35-40 minutes, until golden brown. When you take it out, the paper will fall right off! Break into chips, and enjoy!
This meal really hit the spot! It was cold, crunchy, and refreshing! The flavors were phenomenal with the slightly sweet and spicy almond-ginger dressing! The veggies had a glorious crunch factor too!
And the colors were outstanding! The orange carrots, green snap peas, and red peppers jumped off of the purple cabbage! It was a delight for the eyes — as well as the taste buds!
Finally, the chips were wonderful! I enjoyed scooping up the slaw with them — simply delightful!
Don’t the colors look like fireworks? :)
Do you decorate your house for the Fourth of July?
Until Tomorrow!
amber said:
Hi Caralyn…
That’s just bursting with color – and flavor no doubt. I love cabbage (seriously LOVE it). Looks amazing as always dear.
Have a great 4th.
Hugs,
–Amber
glutenfreehappytummy said:
Thank you Amber! I love cabbage too–especially the purple kind! Its so crunchy and pretty! I hope your holiday week is going well! Hugs!
kitchen flavours said:
Fireworks Slaw sounds great and it looks delicious! I love all the veggies that goes into it! Delightful!
Happy 4th of July!!
glutenfreehappytummy said:
Thank you! I love all the colors too! I try to “eat a rainbow” everyday! You too — Happy 4th! :) Thanks for stopping by!
Megan said:
This looks so perfect for a hot day. Happy 4th!
glutenfreehappytummy said:
Thank you Megan! It was! — cool, crunchy and refreshing! Thanks for stopping by! Happy 4th to you too:)
xvavaveganx said:
What a pretty slaw, absolutely perfect and no doubt refreshing for a hot 4th of July celebration! Love the name too, so festive! I hope you have a great 4th with your family!
glutenfreehappytummy said:
Thank you Sarah! Happy fourth to you too! I hope you have a fun and relaxing day! This was definitely refreshing:) glad you stoPped by!
Tracy Dawn said:
Please, my dear do a YouTube channel and cookbook!
glutenfreehappytummy said:
Aw that’s so nice of you to say! Thank you Tracy!!
Gabby @ the veggie nook said:
What a gorgeous meal, and so fitting for the 4th of July! I bet it’s just the thing for summer :)
Happy 4th to you my American friend!
glutenfreehappytummy said:
Haha thank you Gabby! Yeah we just watched the parade and are now on the boat! I hope your week is going well! Thanks for stopping by! :)
Vic said:
Amazing! That is a crazy good looking slaw! :)
glutenfreehappytummy said:
Thank you Vic! It was crunchy and super refreshing! Thanks for stopping by!
Matt @ The Athlete's Plate said:
Almond butter slaw? Yes please.
glutenfreehappytummy said:
Thanks Matt! Yeah it was pretty tasty! Thanks for stopping by! Happy fourth!
Heather said:
What a beautiful Slaw! It must be so much fun to see the decorated boats on the lake – sounds like so much fun!
glutenfreehappytummy said:
Thank you Heather! Yeah it was so fun! Lots of red white and blue:) I hope you’re having a great holiday week! Thanks for stopping by!
Kristy said:
I love all the colors! So light and refreshing! And the lake sounds like THE place to be for the 4th! I hope you had a blast! :-)
glutenfreehappytummy said:
Thanks Kristy! It definitely is! I’m actually on the boat right now! Haha thanks for stopping by!
Bethany said:
I think you mean “1/2 head of cabbage”, not “1/2 head of cauliflower”, right? :)
glutenfreehappytummy said:
Oops! You’re right! Thank you Bethany! :)