Polynesian Coleslaw

Prep Time: 15

Total Time: 15

Course: Salad

Servings: 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.

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)

Instructions

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.

Notes

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).