Thu, March 31st, 2011

Portabello Kebabs with Asian Slaw

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.

 

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