Asian Slaw

October 11, 2015/in Salad, Sides basil leaves, cabbage, shredded, carrot, peeled and sliced, cider vinegar, cilantro, chopped, cucumbers, sliced, granulated sugar, green onions, sliced, parsley, chopped, soy sauce, Sweet chili sauce, tomatoes, seeded and diced, vegetable oil, worcestershire sauce Salad, veggie, salad 0 stars/by GboLey7

Asian Slaw

Try this crisp, tangy side packed with veggies.

CourseSalad, veggie, salad

Servings	Prep Time
6	20 mins

Servings	Prep Time
6	20 mins

Asian Slaw

Try this crisp, tangy side packed with veggies.

CourseSalad, veggie, salad

Servings	Prep Time
6	20 mins

Servings	Prep Time
6	20 mins

Ingredients

Servings:

Instructions

To make dressing, whisk together chili sauce, vinegar, oil, sugar, soy sauce, and worcestershire sauce until sugar is dissolved.
Combine vegetables and herbs. Toss with dressing. Refrigerate for 1 hour before serving.

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Ginger Sesame Roasted Chickpeas

April 25, 2015/in Gluten Free, Snacks black pepper, Cayenne Pepper, Garbanzo Beans, garlic powder, ground ginger, olive oil, onion powder, sesame oil, soy sauce/by GboLey7

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ginger Sesame Roasted Chickpeas

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ingredients

2 cans (5.5oz) Garbanzo Beans rinsed and drained
1 tbsp olive oil
3 tbsp soy sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 tbsp sesame oil

Servings: servings

Recipe Notes

1. Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven. turn oven to 425 and set timer for 6 minutes.

2. While oven is warming up and beans are drying in oven, combine all other ingredients in medium size bowl.

3. Transfer beans to mixture in bowl and coat evenly. Spread onto cookie sheet, and place in oven for 30 minutes. Check and toss every 5-10 minutes. Chickpeas are done when golden brown and crunchy.

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Mark’s Peanut Sauce

January 23, 2015/in Condiment, Vegetarian Main Dish brown sugar, canola oil, coconut cream, garlic, ginger root, hoisin sauce, peanut butter, sambal chili paste, soy sauce, water/by TN57gb0

Mark's Peanut Sauce

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Mark's Peanut Sauce

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Servings	Prep Time
53	20 minutes

Cook Time

10 minutes

Ingredients

2 tbsp canola oil
1 1/2 tbsp garlic minced
1 1/2 tbsp ginger root fresh
1 cup water
1/4 cup soy sauce low sodium
3/4 cup peanut butter natural, creamy, unsalted
1 1/2 tbsp brown sugar packed
1 tbsp hoisin sauce
1/2 cup coconut cream cnd
1 tbsp sambal chili paste

Servings:

Instructions

Peel and chop garlic and ginger finely. Heat oil in pan, add garlic and ginger and saute briefly to release aroma, about 3 minutes. Remove from heat and add to blender. Add remaining ingredients and mix thoroughly.

Recipe Notes

complete nutrition notes

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Asian Slaw

Ginger Sesame Roasted Chickpeas

Mark’s Peanut Sauce

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