South-east Asian coleslaw

    South-east Asian coleslaw


    60 people made this

    About this recipe: 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.

    Serves: 8 

    • 3 tablespoons (60g) smooth peanut butter
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 2 tablespoons (30ml) rice vinegar
    • 2 tablespoons (30ml) soya 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)

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Stir together peanut butter, garlic, salt, rice vinegar, soya sauce and chilli sauce until smooth.
    2. Fold in coriander, chives, and red capsicum. Add shredded cabbage, and toss until well coated.
    3. Scoop into a serving bowl, cover with plastic wrap, and refrigerate 1 hour. Sprinkle with sesame seeds before serving.

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