There are some things that just speak comfort and childhood to me, and coleslaw must be one of them! Having said that, I don’t do the mayo thing these days and this is a great way to do it Asian style with peanuts and corriander, yum!
I found it at Once Upon A Chef (whose photo puts mine to total shame 🙂 ) and I have only altered it a little re the dressing. Awesome recipe – and his looks even better with endamame (I have no idea what these are, but I want some!!)
Finely chop some cabbage (I have used purple and wombok here) and carrots (best julienned but I was being lazy. They are thinly done via the food processor though so still are quite light).
Add in capsicum, spring onions (eschallots), peanuts and coriander. And the dressing, ohh the dressing 🙂
- 1 T Agave
- 1/4 cup rice bran oil
- 1 T rice wine vinegar
- 1 T soy sauce
- 1 tsp Asian sesame oil
- 1 tablespoon nut spread (we use brazil, cashew and almond spread from the health shop. No additives, just nuts.).
- 1 tsp minced fresh ginger
- 1 garlic clove, minced
Mix away, and drizzle over the salad. Delish!
Of course if you have a peanut allergy, substitute the peanuts for cashews – or leave them out altogether. I used a healthy nut spread but you could use peanut butter for those who can and prefer.