• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 tbsp toasted (dark) sesame oil
  • 1 cup frozen mixed bell pepper strips
  • 1/4 cup choped onion -- The pepper mix I got had onion in it already so I omitted this step
  • 2 tsp curry powder
  • 1 tsp ground ginger
  • 1 tsp bottled minced garlic
  • 16 oz. bag coleslaw mix
  • 2 tbsp red-sod. soy sauce
  • 2 tbsp bottled lime juice
  • salt and pepper to taste
  • 1 soft lavosh, slightly warmed if desired (or pitas or tortillas)
  • Hot Peanut Sauce:
  • 3 tbsp creamy peanut butter (rec. red-fat)
  • 2 tbsp red-sod. soy sauce
  • 2 tbsp light brown sugar
  • 2 tbsp bottled lime juice
  • 1 tbsp water
  • 2 tsp chinese chili paste, or to taste


  • In small sauce pan, combine all ingredients.
  • Bring to gentle simmer over med-low heat, stirring occassionally.
  • Remove from heat and let cook to room temp.
  • Heat oil over med. heat in large skillet. Add bell pepper mix (and onions) and cook until softened and thawed, about 3 minutes.
  • Add curry powder, ginger and garlic, cooking, stirring, 2 minutes.
  • Add coleslaw mix and increase heat to med-high; cook, stirring and tossing constantly until cabbage is wilted and tender, about 4-5 minutes.
  • Stir in soy sauce and lime juice.
  • Remove from heat and season with salt and pepper.
  • Unfold lavosh (or get the pitas/tortillas ready). Spoon veggie mixture evenely along the lower quarter. Pour peanut sauce over mixture. Fold enchilada-style. Cut and Serve.
  • Per Serving (includes peanut sauce) - 4 servings
  • 298 Calories, 13 g Total Fat, 6 g Dietary Fiber, 851 mg Sodium

Categories: Dinner  Lunch  Main Dish  Spicy  Thai  Vegetable  Vegetarian 

Author Credit: The PDQ Vegetarian Cookbook by Donna Klein

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