This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. 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.
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Portabello Kebabs with Asian Slaw
The kebabs are super delicious along with the Asian slaw.
Nutrition (For one serving)
Calories: 684.88kcalCarbohydrates: 52.83gProtein: 21.01gFat: 48.61gSaturated Fat: 5.05gSodium: 2880.8mgPotassium: 2181.29mgFiber: 13.98gSugar: 24.63gVitamin A: 7766.62IUVitamin C: 334.67mgCalcium: 363.54mgIron: 5.15mg
- 3 portabellos large
- 1 red onion small
- 1 zucchini courgette
- 1 yellow bell pepper
- 1 cup pineapple
- 3 tbsp tamari
- 1 tsp ginger freshly grated
- 1/4 tsp fennel seed ground
- 1/4 tsp celery seed ground
- 2 tbsp olive oil
- 2 tbsp flax oil
- 1/4 tsp sesame oil optional
- 1/4 tsp salt
- 1 tsp ginger finely grated
- 3 tbsp apple cider vinegar
- 2 tbsp tamari
- 1 tsp lime juice
- 1/4 cup almond butter
- 1/2 head Napa cabbage sliced thin
- 1 carrot medium size, ‘ribboned’ with a peeler
- 1/2 red bell pepper julienned fine
- 1/2 yellow bell pepper julienned fine
- 1 Thai chili minced fine
- 2 green onions finely sliced
- 1/2 cup cilantro minced
- 2 tbsp mint chiffonaded
- Chop the vegetables into 1″ squares.
- Blend the pineapple, tamari, ginger, fennel seed, celery seed, olive oil, flax oil. sesame oil, and salt; then transfer to a bowl. Add the vegetables to the bowl and marinate for a few minutes.
- Make small skewers, alternating the vegetables on each wooden skewer to have a nice colour and texture variation.
- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.
- Blend first 5 ingredients in a high-speed blender.
- Combine with remaining ingredients in a bowl.
- Serve with warm kebabs straight from the dehydrator.
If you want know the health benefits of Portobellos, just click here.
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47 thoughts on “Portabello Kebabs with Asian Slaw”
My husband loved this! It was De-licous!
Thank you! Thank you!
Thanks for stopping by and letting us know.
Hi Russel, I don’t have a dehydrator could use an oven?
As long as your oven has a good fan and you put it on the lowest temperature, you should find it takes about a 3rd of the time for dehydrating.
Just tried your recipe and it was very yummy! Definitely a keeper! Thanks for sharing with us. I was missing few ingredients, for sure it would be even better if I had them all… next time. But would not call it a quick recipe. It takes a while to prepare 🙂
hi hi! guess what I have in my dehydrator at this moment? just about to make the asian slaw. 🙂 xx good day!
Russell, if you are just heating in dehydrator and not actually cooking at you still raw eating? My husband has cancer that is spreading. They want him to limit all fats and sugars and eat raw. All of this is so new to me. Your recipes look so amazing and the videos will be so helpful. Just making sure I am still staying raw in this recipe. Thanks for your help. Tammy Hayden
Hey Tammy – yes, as long as you’re only heating up to 118 degrees F in the dehydrator, it’s still considered raw.
I suggest also supplementing dehydrated foods with lots of fresh, water rich and preferably green foods.
Also check out http://www.hippocratesinst.org/
Thank you so much!
Russell, Thanks so much for sharing all your recipes! I wanted to point out that your Pin It button does not work. This is how I share recipes I like with my two daughters who live in different states from me.
Hi Mary, thanks for this. Seems to be working for me, what happens when you try to use it?
defo gonna give this a go …. thank you for the inspiration Russell.
you explain things in a way that even “a drummer” can understand !
good health everyone 🙂
I’m a drummer too!
thanks explains our “Boof Baff, Boof Boof Baff” connection
Awesome site and recipes with so much creativity and health.
I absolutely love your site, attitude, inspiration – and recipes! I had all but given up on raw eating because I love to cook (and eat) gourmet food, at least for dinner. Your recipes, philosophy, and photos have ignited my hope in eating gourmet raw! Do you teach workshops in person? email@example.com
I don’t do live classes right now, but that’s because I’m busy with some other projects – I do intend to do some more classes as soon as possible.
Just the inspiration I needede. Full of colour, texture, fun to prepare and dramatic (bit of theatrical experience) while enjoying eating it.
Will be giving it a try.
Many warm thank yous
This looks great, Russel! I can’t wait to make this for dinner next week. Thank you!
Thank you Russel!:) ewerytime i get blessed with your recepies,i get so happy and gratefull for your kindness!!Cant wait tro try this!Thank you!!<3
Every time I get a comment on my recipes, I get all happy too – so we’re even 🙂
I made the Asian slaw last night… wow! Easily the yummiest salad I’ve ever made. My mom loved it too, and asked for the recipe.
I did however accidentally add 1/2 zucchini (which for some reason I thought was in the recipe… and only noticed after I put it in that it wasn’t). I spiral sliced it, and it tasted fine. But next time I will omit it. Save the zucchini for something else!
Anyways, thank you!!
Great! Yep, the zucchini is for the kebabs themselves.
Made both dishes last night for the first time and it was the best tasting raw food that my husband I have ever had. Soooo goood and I know our families would love it too even though they are not raw vegans. Thank you for such a great dish. Two thumbs up!
I love being able to give this food to people that aren’t necessarily into it and have them enjoy it anyway.
Just made your Asian Slaw as I just so happened to have ALL the ingredients. I added a bit of Raw Agave and subbed Nama Shoyu for the Tamari. I am in Raw Heaven!!! So crunchy and satisfying. Russell, you are truly one amazing person.
Thank you! That’s so great that you happen to have all those ingredients.
It’s a satisfying dish for sure.
For someone who has an allergy to raw carrot (parsnip & celery) what would you recommend as a substitute(s)? Thank you.
You could just leave that out.
Portabello Kebabs with Asian Slaw looks healthy and delicious to me.
Thanks for sharing.
What a creamy and tasty food’s
raw food and vegan
Just thought you’d like to know that we’re featuring your beautiful recipe’s link on my ChefMD fan page: https://www.facebook.com/pages/ChefMD/270486211879 tomorrow: keep up the good work: fresh ideas and health are what it’s all about.
John La Puma
Mmmm … this meal looks delicious, Russell. How did you know I’ve been craving kebabs? Can’t wait to try them–and the slaw, of course 🙂
Oh, I just knew 🙂
Looks very satisfying and yummy. I’m always on the look out for food that is less processed, more raw, and closer to nature. Your blog has a mine full of ‘fresh’ ideas. This recipe is next up on my weekend menu. What a great way to include fibre without making it obvious. Thanks Russell.
Great! Thank you.
What is the purpose of placing the kebabs in the dehydrator for a couple of hours?
It softens them up and makes them less like raw veggies.
Hiya Russell, I made your kebabs and the slaw for dinner last night. The kebabs were alright, bit spicy for me with the red onion. But that asian slaw is to die for! So yummy I could have eaten the whole lot in one sitting. That recipe will go into my favourites folder! I had the leftovers today and after having marinated in the fridge all night, it was even better today. Thanks for those great ideas!
I know – that slaw is amazing, if I say so myself 🙂
Try shallot instead of red onion as it’s more sweet and less of that strong flavour it sounds like you’re not into as much.
Oh Gee, this sounds fantastic Russell! Your brilliant! My mouth is watering.