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).
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
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.
- ½ largish sugar loaf cabbage, finely shredded (see variations for alternative cabbage below)
- 1 large red capsicum, sliced
- 3 spring onions, while part sliced
- ¼ cup coriander, leaves picked
- 2 tablespoons sesame seeds, toasted
- 3 tablespoons peanut butter
- 1 clove garlic, crushed
- 2 tablespoons rice wine vinegar (or ACV)
- 2 tablespoons tamari
- ¼ cup water
- Chilli flakes to taste (optional)
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.
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.
Replace the sesame seeds with chia seeds.
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).