Polynesian Coleslaw

Polynesian Coleslaw is a delicious take on mayonnaise heavy traditional coleslaws, featuring shredded sugarloaf cabbage, red capsicum, and a rich, nutty dressing. With its mix of fresh ingredients and flavours, it’s a simple and easy side dish for any meal or gathering.

One of my long held nick-names is the ‘Salad Queen’ – I’ve always just loved experimenting with salads. I know a lot of people when planning a meal think in terms of how to turn meat into a meal and the salad or vegetables are secondary. This is why I wrote my ebook ‘Sides and Salads’ – to reverse peoples mindset and make the most important part of any meal (veggies) the hero. Click HERE to shop or find out more.

This Polynesian inspired coleslaw is stand alone tasty. It’s a perfect side for grilled or BBQ’d meats or just add boiled eggs to make it into super quick, tasty meal. Leftovers are also great the next day (we enjoy it wrapped up in rice paper rolls with chicken or tuna).

Health benefits

This coleslaw is packed with nutrients. Cabbage is a powerhouse of micronutrients (vitamins and minerals) and protective antioxidants such as anthocyanins and indoles (studies indicate they are important to protect against various cancers). Capsicum is a fabulous source of vitamin C and the essential fats in the dressing assist the absorption of fat soluble vitamins.

Ingredients

The star of this dish is the sugarloaf cabbage, paired with red capsicum, spring onions, fresh coriander, and toasted sesame seeds. The peanut butter-based dressing adds a creamy, tangy kick, making it irresistibly good.

How to make this easy Polynesian coleslaw

To make this easy coleslaw, start by shredding the cabbage finely and placing it in a large bowl. In a small bowl, whisk together the dressing ingredients, ensuring a smooth and well-combined mixture. Pour the coleslaw dressing over the cabbage and toss to coat evenly. Add the capsicum, spring onions, coriander leaves (cilantro), and optional chilli for extra heat. Finish with a sprinkle of toasted sesame seeds.

Serving suggestions and how to store

Serve this coleslaw fresh as a side dish with your choice of protein (grilled meats, seafood, or tofu). It pairs beautifully with tropical or Asian-inspired meals. Store leftovers in an airtight container in the fridge and consume within 2-3 days for the best texture and flavour.

Vary this Polynesian coleslaw to suit your dietary needs

For a peanut-free version, try using tahini and sunflower seed butter. Replace sesame seeds with chia seeds for a sesame-free option. Swap tamari (soy sauce) for coconut aminos to make it soy-free. If you’re avoiding onion and garlic, use finely diced fennel and grated ginger for a fragrant alternative. Sugarloaf cabbage can be substituted with white cabbage or wombok for a similar texture and taste.

For more easy to make, delicious and healthy salad recipes, click HERE.

Polynesian Coleslaw

Prep 15 minutes minutes

Total 15 minutes minutes

Serves: 4 sides

This Polynesian inspired coleslaw is my families favourite way to enjoy cabbage. The dressing is simply delicious and it’s so quick and easy to prepare.

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Ingredients

• ½ sugar loaf cabbage (large) finely shredded (see variations for alternative cabbage below)
• 1 red capsicum/s (large) sliced
• 3 spring onion/s -white part sliced
• ¼ bunch/s fresh coriander leaves -leaves picked
• 2 tbsp sesame seeds -toasted

Dressing

• 3 tbsp peanut butter
• 1 clove/s garlic -crushed
• 2 tbsp rice wine vinegar (or ACV)
• 2 tbsp tamari
• 60 ml water (¼ cup)
• chilli flakes -to taste (optional)

Method

• Place the cabbage in a large salad bowl.
• Mix all the ingredients for the dressing together until well combined and then toss through the cabbage.
• Add the capsicum, spring onions, coriander leaves and optional chilli. Toss again and top with the sesame seeds to serve.

Store

• Store in an airtight container in the fridge.

Variations

Peanut-free

I haven't recipe tested it but you could substitute the peanut butter for another nut butter or for nut-free, substitute with half tahini, half sunflower seed butter. 

Sesame-free

Replace the sesame seeds with chia seeds. 

Soy-free

Replace the tamari with coconut aminos.

Onion and garlic-free

Replace the spring onion with a small fennel bulb (finely diced). Replace the garlic with 1cm piece off ginger, finely grated. 

A note about sugarloaf cabbage

Sugarloaf cabbage is a sweet white cabbage (it's oval shaped like the leaf in the photo). If you can't source sugarloaf cabbage, you can substitute with white cabbage or Wombok (Chinese) cabbage.

 

I'd love to hear how you like this coleslaw. Post a comment and also remember to 'rate this recipe' (the star rating is a new feature that helps other readers decide what recipes to try). 

 

Course: Salad

Author: Georgia Harding

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