Eggroll in a bowl salad, yes, you heard that correctly 😉 this is very similar to how you make eggroll in a bowl, it's just minus the meat.

Ingredients:

Shredded Cabbage Slaw, I added some extra shredded carrots

Veggie Broth 

Red Boat Fish Sauce 

Bragg's Aminos 

Ginger 

S&P

Red pepper flakes 

Onion powder 

Garlic powder 

Directions:

Turn skillet on medium heat and lightly cover skillet with veggie broth,  like you would if you were using oil, but we are using vegetable broth in place of oil.

Next add shredded Cabbage and just a small handful of extra shredded carrots. Stir around to coat, next add Red Boat sauce and Bragg's Aminos, just shake some in there but be careful not to overdo it. Stir around a little.

Next add seasonings, ginger, S&P, Red pepper flakes, Onion powder, and garlic powder. Add to taste. Stir and put lid on skillet. You just want to cook the cabbage slaw a little bit because you still want it to stay crunchy you don't want it to go real soft. So now you have a cabbage slaw salad, this would be your salad base, just as if you were using a head of lettuce. Now you can add whatever vegetables you would like to it or dressing, a good ginger dressing would go good. Or you could add something like shrimp and some veggies, to have like a shrimp salad. Which is what I'm going to be doing with it. The liquid in the jar is the left over juices that I cooked everything in, thought I might use it later to pour a little over the slaw.