Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Asian-slaw with peanut dressing

1 Comment

Asian-peanut-slaw

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!!)

Anyhow….

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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).

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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.

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Author: Rah

www.plantbasedmunchies.wordpress.com

One thought on “Asian-slaw with peanut dressing

  1. edamame are just green soybeans, some places sell them frozen – the fairy meadow fruit shop does for those in wollongong 🙂

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