This is my recipe for my favourite Asian Coleslaw. When @morkrock and I had a restaurant a few years ago, we had so much fun coming up with recipes. This slaw was my invention to go alongside burgers and sandwiches, and in our trio of sides, which consisted of skinny fries with American mayonnaise, my special green salad, and this slaw.
I was inspired by my favourite style of cooking, which, if you haven't guessed is Asian. Nutty Sesame Seed oil, crunchy peanuts, spicy curry powder and creamy vegan mayo. YUUMM!
INGREDIENTS
- 1 and a half cups vegan mayo
- 4 large carrots, peeled and grated
- 1/4 red cabbage, sliced finely
- 1 cup peanuts, roughly crushed
- small handful coriander/cilantro, chopped finely
- 2 tablespoons tandoori masala curry powder
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame seed oil
- 1 teaspoon cinnamon
- 1 tablespoon Demerara brown sugar
METHOD
Toss the chopped vegetables, coriander, sugar and peanuts in a large bowl. In a separate bowl, mix together the mayo with the spices, sesame seed oil, cinnamon, curry powder and soy sauce. This is one of those recipes which you can adapt to your own taste, so sample the mayo to make sure it is to your liking. Once you are happy, mix with the veggies, garnish with a few extra peanuts and coriander, and chill a few minutes in the fridge.
I love to serve this salad at a barbeque or alongside a spicy chicken dish. I make it so often that whenever we braai (this is the South African term for barbecuing) I am told by my friends that I can't come if I don't bring the SLAW!
Hope you enjoyed my recipe, Steem Fam. Let me know if you make it please xxx
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