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.
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.
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
- 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.
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).