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Recipe - Satay Coleslaw

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Satay Coleslaw is a delicious Asian twist on traditional coleslaw that incorporates the flavours of peanuts and spices in place of the more traditional mayonnaise. You can serve this recipe as a stand-alone salad, or it makes a tasty sandwich filling.

 
Ingredients

Serves 4-6

Dressing

• 1/2 cup smooth peanut butter
• 1 Tbsp. light brown sugar
• 2 Tbsp. oil
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. tamarai soy sauce
• 1 Tsp. sesame oil
• 2 Tsp. sriracha sauce
• 1 Tsp. ginger paste
• 2 cloves garlic
• 2 Tbsp. lime juice
• Water as required.

Salad

• 300g finely shredded coleslaw mix
• 3 spring onions, finely sliced.
• 1/2 red capsicum, finely chopped
• 1/2 cup chopped fresh coriander leaves
• Pinch of nigella seeds

 
Method

• Place all the dressing ingredients into a small food processor and blitz.  Add water as required to get a mayonnaise like consistency.
• Mix the dressing together with the coleslaw mix, spring onions, capsicum, and coriander.
• Garnish with nigella seeds and serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• You can make up your own mix of shredded vegetables for this recipe, or just buy a bag of preprepared coleslaw from the supermarket like I did.  Salad done in a few minutes.
• If you are making the salad ahead of time, just save the dressing to just before you are ready to serve.
• Tamari and soy sauce are both made from fermented soybeans and can be interchanged.  Tamari has a longer fermentation process and tends to have a more mellow and less salty taste than standard soy sauce.

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