1 x Prepped lettuce cups (approx. 12) - I like butter lettuce, radicchio and romaine lettuce.
6 x Crushed cashews
1 x Tsp Sesame seeds
1 x Cup grated carrot
2 x Tbsp extra virgin olive oil (for the bites)
1 x Yellow bell pepper chopped
1.5 x Cups thinly sliced purple cabbage
1.5 x Cups of thinly ribboned kale
0.5 x Cup of roughly chopped cilantro
1 x Tbsp sesame seeds
1 x Tbsp tamari sauce
1 x Tbsp minced ginger
1 x Tbsp sesame oil
1 x Tbsp maple syrup
2 x Tbsp extra virgin olive oil
1 x Tsp apple cider vinegar
0.5 x Tbsp garlic powder
1 x 1/4 tsp sea salt
First, wash and prep your lettuce cups, pat the leaves with a paper towel to remove any excess water. Set aside.
Then mix all of the Rainbow Sesame Slaw sauce ingredients in a small bowl and set aside.
Chop and prepare the vegetables for the slaw and place them all into a medium sized bowl, mix everything together. Set aside.
Heat a medium sized pan or skillet with 2 tsp of extra virgin olive oil, place the Teriyaki Bites into the pan and warm on high-medium heat until warmed and cooked through.
5. Take the Sesame Slaw sauce and pour over the vegetable slaw mix. Mix everything together, until fully combined.
It’s time to assemble! Grab a couple of lettuce leaves for your base, then take a couple scoops of the Rainbow Sesame Slaw and place on top. Then a scoop or two of the cooked VG Gourmet Teriyaki bites. Then top with additional cilantro, crushed cashews and sesame seeds.
Enjoy! Store all leftovers separately until you’re ready to enjoy more and follow the same assembly steps.
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