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!
- Thinly slice the green onions, keeping the white and green parts separate.
- 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.
- Remove from heat and stir soy sauce and cooled Riced Cauliflower Blend.
- When plating, top with reserved green onions and peanuts. Serve with Sriracha, or your favorite hot sauce, and lime wedges.