Egg Roll in a Bowl &

COOKING IS SIMPLE!

Ingredients

  • 1 Bag (40 oz.) Path of Life (not so fried) Riced Cauliflower Blend, cooked according to package instructions
  • Bunch Green Onions
  • 4, 14 oz Bags Coleslaw Mix
  • ¼ Cup Sesame Oil
  • 1⁄3 Cup Soy Sauce
  • 1 Cup Roasted Peanuts, chopped

Cookware

instructions

Chef’s Tip: For a quick alternative version, substitute cilantro for green onion and roasted cashews for peanuts. For a heartier bowl, stir in cooked veggie crumbles, cooked ground pork or chicken. Or for a more traditional take, use this as the filling for an eggroll!

  1. Thinly slice the green onions, keeping the white and green parts separate.
  2. Heat sesame oil in a large nonstick skillet over medium-high heat. Add the white parts of the onions and coleslaw mix; sauté 3 minutes or until slightly wilted, but still crisp.
  3. Remove from heat and stir soy sauce and cooled Riced Cauliflower Blend.
  4. When plating, top with reserved green onions and peanuts. Serve with Sriracha, or your favorite hot sauce, and lime wedges.

Serves: 16

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