South-East Asian Coleslaw
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- 3reviews
- 126saves
This coleslaw is different to the garden variety version with mayonnaise. It has very little fat and a fabulous peanut butter, chilli and coriander flavour.
Dawn
Ingredients
Serves: 8
- 3 tablespoons (60g) smooth peanut butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons (40ml) rice vinegar
- 2 tablespoons (40ml) soy sauce
- 1/2 teaspoon chilli sauce, like Tabasco (to taste)
- 1/2 cup chopped coriander leaves
- 2 tablespoons chopped fresh chives
- 2 red capsicums, thinly sliced
- 1 medium sized cabbage, finely shredded
- 2 tablespoons toasted sesame seeds (optional)
Directions
Preparation:20min › Cook:1hour › Ready in:1hour20min
- Stir together peanut butter, garlic, salt, rice vinegar, soy sauce and chilli sauce until smooth.
- Fold in coriander, chives, and red capsicum. Add shredded cabbage, and toss until well coated.
- Scoop into a serving bowl, cover with plastic wrap, and refrigerate 1 hour. Sprinkle with sesame seeds before serving.
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Reviews (3)
My family just absolutely loved this recipe. We thought the taste of it was delicious, and simple ingredients too! Thanks for sharing this recipe Dawn! - 19 Oct 2012
I really like this cuisine so much! The chemistry of recipes were wonderful! I prepared this for my friends during our special gatherings and they totally loved it! I made it with “Curd with chive and bread crust with bacon”, “Chocolate Cookies with Molten Chocolate and Vanilla Ice-cream” and “Seafood pot-au-feu with Vegetables” that I’ve got from www.gourmandia.com. You may wish to take a glance at this site to find more excellent recipes. Have fun!! - 16 Jan 2012
This is a great coleslaw variation that keeps the oldies and youngies happy. I had some chillies on the side for thiose who wanted it. Great combo! - 13 Jan 2009
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