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Portabello Kebabs with Asian Slaw

Raw Food Recipes, Salads, Snacks, Starters

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Asian Kebabs with Slaw

 

This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal that I’m sure will impress anyone.


Serves 2

For the kebabs

  • 3 large portabellos
  • 1 small red onion
  • 1 zucchini (courgette)
  • 1 yellow bell pepper
  • 1 cup pineapple
  • 3 tablespoons tamari
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon ground fennel seed
  • 1/4 teaspoon ground celery seed
  • 2 tablespoons olive oil
  • 2 tablespoons flax oil
  • 1/4 teaspoon sesame oil (optional)
  • 1/4 teaspoon salt
  1. Chop the vegetables into 1″ squares.
  2. Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil. sesame oil, and salt; then transfer to a bowl. Add the vegetables to the bowl and marinate for a few minutes.
  3. Make small skewers, alternating the vegetables on each wooden skewer to have a nice colour and texture variation.
  4. Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

 

Asian Kebab with Slaw

 

For the Asian slaw

  • 1 teaspoon finely grated ginger
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tamari
  • 1 teaspoon lime juice
  • 1/4 cup almond butter
  • 1/2 head Napa cabbage, sliced thin
  • 1 medium carrot, ‘ribboned’ with a peeler
  • 1/2 red bell pepper, julienned fine
  • 1/2 yellow bell pepper, julienned fine
  • 1 Thai chili, minced fine
  • 2 green onions, finely sliced
  • Small handful cilantro, minced
  • 2 tablespoons chiffonaded mint
  1. Blend first 5 ingredients in a high-speed blender.
  2. Combine with remaining ingredients in a bowl.
  3. Serve with warm kebabs straight from the dehydrator.

42 Comments

  1. Russell, if you are just heating in dehydrator and not actually cooking at you still raw eating? My husband has cancer that is spreading. They want him to limit all fats and sugars and eat raw. All of this is so new to me. Your recipes look so amazing and the videos will be so helpful. Just making sure I am still staying raw in this recipe. Thanks for your help. Tammy Hayden

  2. Russell, Thanks so much for sharing all your recipes! I wanted to point out that your Pin It button does not work. This is how I share recipes I like with my two daughters who live in different states from me.

  3. Pingback: Raw Food Recipe: Portabello Kebabs with Asian Slaw | The Raw Chef – Raw Food Recipes | R A W Rejuvenation And Wellness

  4. defo gonna give this a go …. thank you for the inspiration Russell.
    you explain things in a way that even “a drummer” can understand !

    good health everyone :)

  5. I absolutely love your site, attitude, inspiration – and recipes! I had all but given up on raw eating because I love to cook (and eat) gourmet food, at least for dinner. Your recipes, philosophy, and photos have ignited my hope in eating gourmet raw! Do you teach workshops in person? info@youngrens.com

    • Thanks, Tiffany.

      I don’t do live classes right now, but that’s because I’m busy with some other projects – I do intend to do some more classes as soon as possible.

  6. Just the inspiration I needede. Full of colour, texture, fun to prepare and dramatic (bit of theatrical experience) while enjoying eating it.
    Will be giving it a try.

    Many warm thank yous

  7. Thank you Russel!:) ewerytime i get blessed with your recepies,i get so happy and gratefull for your kindness!!Cant  wait tro try  this!Thank you!!<3

  8. I made the Asian slaw last night… wow! Easily the yummiest salad I’ve ever made. My mom loved it too, and asked for the recipe.

    I did however accidentally add 1/2 zucchini (which for some reason I thought was in the recipe… and only noticed after I put it in that it wasn’t). I spiral sliced it, and it tasted fine. But next time I will omit it. Save the zucchini for something else!

    Anyways, thank you!!

  9. Made both dishes last night for the first time and it was the best tasting raw food that my husband I have ever had. Soooo goood and I know our families would love it too even though they are not raw vegans. Thank you for such a great dish. Two thumbs up!

  10. Just made your Asian Slaw as I just so happened to have ALL the ingredients.  I added a bit of Raw Agave and subbed Nama Shoyu for the Tamari.  I am in Raw Heaven!!! So crunchy and satisfying.  Russell, you are truly one amazing person.

  11. For someone who has an allergy to raw carrot (parsnip & celery) what would you recommend as a substitute(s)? Thank you.

  12. Mmmm … this meal looks delicious, Russell. How did you know I’ve been craving kebabs? Can’t wait to try them–and the slaw, of course :)

  13. Looks very satisfying and yummy. I’m always on the look out for food that is less processed, more raw, and closer to nature. Your blog has a mine full of ‘fresh’ ideas. This recipe is next up on my weekend menu. What a great way to include fibre without making it obvious. Thanks Russell.

  14. Hiya Russell, I made your kebabs and the slaw for dinner last night. The kebabs were alright, bit spicy for me with the red onion. But that asian slaw is to die for! So yummy I could have eaten the whole lot in one sitting. That recipe will go into my favourites folder! I had the leftovers today and after having marinated in the fridge all night, it was even better today. Thanks for those great ideas!

    • I know – that slaw is amazing, if I say so myself :)

      Try shallot instead of red onion as it’s more sweet and less of that strong flavour it sounds like you’re not into as much.

  15. Pingback: 10 Cents Per Copycat | quick cook rice

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