Simple Asian Slaw Recipe

Simple Asian Slaw Recipe

This is not only a simple Asian slaw recipe but one of Betsy’s favorites. The flavor of this slaw is absolutely to die for and a family favorite. It is a great side dish, but often we will add shrimp and kelp noodles and create an entree.

Ingredients:

1/4 C Betsy’s Best Cinnamon Almond Butter

1 ½ cup shredded carrots

3 cups shredded purple cabbage

1 scallion, chopped

1/3 cup cilantro, chopped

2 Tbsp red-wine vinegar

2 Tbsp raw suga

2 Tbsp oil

½ tsp sea salt

Step By Step Asian Slaw Recipe Directions:

Step 1: Stir vinegar and sugar in large bowl until sugar dissolves.

Step 2: Whisk in Betsy’s Best Cinnamon Almond Butter, oil and salt.

Step 3: Toss with cabbage, carrots, scallions and chopped cilantro.

Step 4: Enjoy your satisfyingly healthy salad!

A colorful dish and loaded with great nutrients and fiber. This is one coleslaw recipe that you will have to pass along to friends.! Did you #TasteTheDifference?  Did you alter the recipe with some of your own great ideas? Where does this simple asian slaw recipe fit on your list of best salads?

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Sassy Salad with Peanut Sauce

Sassy Salad with Peanut Sauce

A healthy salad with a kick! The peanut sauce is truly unique thanks to Betsy’s Best Gourmet Peanut Butter. Serve with chicken or salmon for some extra protein or to make it a full meal.

  • 1 package/container lettuce of choice
  • ½ cup shredded carrots
  • 2 Tbsp chopped nuts of choice
  • ½ cup red sweet pepper, thinly sliced
  • ½ cup Betsy’s Best Gourmet PeanutAlmond or Seed Butter
  • 3 Tbsp water
  • Juice of ½ lemon
  • 1 Tbsp vinegar
  • 2 Tbsp gluten-free soy sauce (or tamari sauce)
  • 1 Tbsp sugar (or honey)
  • 1 tsp ginger, minced
  • 1 Tbsp sesame oil
  • 1 tsp Sriracha chili sauce

Add lettuce to large salad bowl. Add carrots, nuts and peppers to salad and toss to combine. Set aside.

Peanut Sauce:

In a bowl, whisk together Betsy’s Best and water. Add remaining wet ingredients and whisk well. Add sugar, ginger and Sriracha until incorporated. Sauce consistency should be not too thick or too runny. Pour peanut sauce over entire salad and toss to distribute evenly. Serve immediately.

Add some fun to your salad rotation with this sassy salad and penny sauce recipe.

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Sizzlin’ Peanut Butter Soy Sauce Stir Fry

Sizzlin’ Peanut Butter Soy Sauce Stir Fry

With our peanut butter soy sauce recipe you can give your traditional stir-fry the boot. Try this unique blend of Betsy’s Best Cinnamon PB with veggies and shrimp. Betsy’s dish is sure to be a hit with the unique flavors and beautiful presentation. We are pretty confident it will be #LoveAtFirstTaste!

Recipe Ingredients:

1/4 Cup Betsy’s Best Cinnamon Peanut Butter

1 lb. shrimp, peeled

1 Tbsp fresh ginger, peeled and minced

½ Tbsp fresh garlic, chopped

1/8 cup rice vinegar

1 Tbsp low-sodium soy sauce (or coconut aminos)

1 Tbsp raw sugar

½ tsp red Thai curry paste

1½ Tbsp low-sodium chicken broth (or vegetable broth)

Freshly ground black pepper, to taste

1 Tbsp peanut oil (or coconut oil)

½ cup unsweetened lite coconut milk

2 cups shredded red cabbage

1 cup shredded carrots

2 Tbsp cilantro, finely chopped

½ bunch of cilantro, chopped for garnish (optional)

Step By Step Peanut Butter Soy Sauce Stir-Fry Recipe Directions:

Step 1Finely mince ginger and garlic. In a food processor or immersion blender canister, combine ginger, garlic, Betsy’s Best, vinegar, soy sauce, sugar, curry paste, broth and pepper.

Step 2: Add oil to skillet and cook shrimp until pink. Remove and cover with foil to keep warm.

Step 3: Reduce heat to low and add coconut milk. Stir in peanut/curry/ginger mixture and heat through, about 2-3 minutes.

Step 4: Wrap it up in a tortilla or serve this delicious stir-fry recipe on a dish. This recipe can also be made with fish or chicken for a different twist!

Step 5: Enjoy your peanut butter soy sauce stir-fry!

Nut butters can be so versatile.  We hope you love trying our recipe for peanut butter soy sauce with shrimp stir-fry.  Hopefully it will open a whole new way that you use nut butters in your kitchen !

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Carrot Noodles with Peanut Sauce

Carrot Noodles with Peanut Sauce

Kick it up a notch with these crunchy and delicious gluten-free carrot noodles. Betsy’s Asian inspired peanut sauce features her cinnamon peanut butter.  So, if you are looking to cut the carbs without cutting the flavor this recipe is for you.  Trust Betsy! You will #TasteTheDifference!

Recipe Ingredients:

1

For peanut sauce:

1 Tbsp. Nama Shoyu or gluten-free tamari

1⁄2 Cup Betsy’s Best Cinnamon Peanut Butter

3⁄4 cup coconut flesh from young Thai coconut

1⁄4 cup coconut water from young Thai coconut

2 Tbsp. organic maple syrup

1 Tsp. fresh grated ginger

1 Tbsp. sesame oil

1 lime, juiced

2 cloves garlic, diced

1 Tsp. chili flakes

Pinch of Himalayan Salt

For noodles:

4 large carrots finely sliced – or use a spiralizer

1 cup snow pea pods, chopped

3 scallions, sliced

Step By Step Recipe Directions:

Step 1Place coconut flesh and coconut water in high-speed blender and blend until smooth.

Step 2: Add Betsy’s Best Cinnamon Peanut Butter, Nama Shoyu, maple syrup and ginger, sesame oil, and lime juice.

Step 3: Blend until smooth.

Step 4: Add garlic, chili flakes and Himalayan salt.

Step 5: Pulse briefly to blend.

Step 6: Pour peanut sauce over carrot noodle mixture and mix well.

Step 7: Enjoy!

Did you know? Betsy personally makes and serves each recipe that appears on these pages. As a registered Dietitian and personal trainer she loves these carrot noodles.  They increase her families veggie intake, while keeping the carbs low.  With the amazing peanut sauce the flavor is to die for. 

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Asian Chicken Salad with Cashew

Asian Chicken Salad with Cashew

A delicious dish with great flavor, we love Asian inspired chicken with a kick of Betsy’s Best. You could marinate chicken tenders placed on skewers and grill, or turn this into a vegetarian recipe and throw vegetables and tofu in the mix. A versatile recipe for everybody!

Recipe Ingredients:

3 T Betsy’s Best Cinnamon Peanut Butter

¼ C soy sauce

¼ C fish sauce

1 1/2 T hot pepper sauce

3 cloves garlic, minced

1 T minced fresh ginger root

4 skinless, boneless chicken breast halves cut into thin strips

1 T sesame oil

3 T brown sugar

1 small sliced onion

¾ C water

1 cup chopped cashews

Step By Step Asian Chicken Salad Recipe Directions:

Step 1In a large bowl, mix together the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger.

Step 2: Add the chicken, make sure it’s coated, and then marinate in the refrigerator for 2 hours.

Step 3: Heat the sesame oil in a large skillet over medium heat.

Step 4: Stir in the brown sugar until dissolved, then the onion, and cook about five minutes.

Step 5: Lift the chicken pieces from the marinade (saving the marinade mixture) and place into the skillet for about 10 minutes, or until evenly browned and the juice clear.

Step 6: Stir the reserved marinade and ¾ cup water into the skillet with the chicken and bring to a boil.

Step 7: Cook and stir for another 10 minutes.

Step 8: Blend in the Betsy’s Best and add chopped cashews.

Step 9: Enjoy your Asian Chicken Salad Lettuce Wraps!

Turn this into a stir-fry by adding vegetables and place over rice. Remove the red pepper sauce to reduce the heat.

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