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Portabello Kebabs with Asian Slaw
Portabello Kebabs with Asian Slaw

Portabello Kebabs with Asian Slaw


Really tasty, quick and easy recipe that is packed full of flavour. Creamy crunch with the Asian slaw, along with the marinated kebab veggies is a raw, vegan pleasure.



3 large portabellos

1 small red onion

1 zucchini (courgette)

1 yellow bell pepper

1 cup pineapple

3 tablespoons tamari

1 teaspoon freshly grated ginger

1/4 teaspoon ground fennel seed

1/4 teaspoon ground celery seed

2 tablespoons olive oil

2 tablespoons flax oil

1/4 teaspoon sesame oil (optional)

1/4 teaspoon salt

Asian Slaw

1 teaspoon finely grated ginger

3 tablespoons apple cider vinegar

2 tablespoons tamari

1 teaspoon lime juice

1/4 cup almond butter

1/2 a head of Napa cabbage, sliced thin

1 medium carrot, ‘ribboned’ with a peeler

1/2 a red bell pepper, julienne fine

1/2 a yellow bell pepper, julienne fine

1 Thai chilli, minced fine

2 green onions, finely sliced

Small handful cilantro, minced

2 tablespoons chiffonade mint



1) Chop the vegetables into 1” squares.

2) Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil and

sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few


3) Make small skewers, alternating the vegetables on each wooden skewer to you have a nice

colour and texture variation.

4) Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

Asian Slaw

1) Blend first 5 ingredients in a high-speed blender.

2) Combine with remaining ingredients in a bowl.

3) Serve with warm kebabs straight from the dehydrator.

Additional Tips:

Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal that I’m sure will impress anyone.