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.
- 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
- 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)
- 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 in an airtight container in the fridge.