Asian coleslaw
Recipe for Asian coleslaw with peanut butter.
Servings 4 servings
Calories 140kcal
Ingredients
Asian coleslaw
- 1 small pointed cabbage (sweetheart cabbage)
- 200 g carrots
- 3-4 spring onions
- 1 handful peanuts, roughly chopped
- Sesame seeds for the top (optional)
Dressing
- 50 ml soy sauce
- 2 tbsp peanut butter
- 1 lime, juice of
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, grated or crushed
- 1-2 tsp soft light brown sugar
Instructions
Dressing
- Combine the ingredients for the dressing, stir well and set aside. The peanut butter can be a little stubborn to stir in, but it will come together.Use a reduced-sodium soy sauce if you find regular soy sauce too salty.
Asian coleslaw
- Shred the pointed cabbage finely. You can use half red and half green pointed cabbage, if you like.
- Coarsely grate the carrots and finely slice the spring onions.I prefer to use grated carrots, as I find them "drier" in texture, which keeps the salad from getting too wet. But do whatever suits you.
- Combine the vegetables in a bowl, add the peanuts and most of the dressing. Hold a little back, and decide for yourself whether you want to add it all.
- Toss the salad well, top with sesame seeds if you like, and serve straight away.
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 90mg | Potassium: 424mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8557IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 1mg