Thai Peanut Coleslaw
I stumbled across this Thai Peanut Coleslaw recipe recently and had to give it a go for a family BBQ. I’ve made it twice since, and that was only a week ago- that’s how good it is!! This recipe is closely based on the one from Laurens Latest with a few modifications.
This is not like any other coleslaw you have ever tried. I detest regular coleslaw- can’t stand mayonnaise- but I LOVE THIS!!! And you will too. It’s so quick and easy, dinner will be ready in a jiffy with this one! Try this Thai Peanut Coleslaw, it’s such a great recipe!
- 300 grams Green Cabbage (approx 1/3), shredded
- 300 grams Red/Purple Cabbage (approx 1/3, shredded
- 3-4 large Carrots, peeled and large grated
- 1/2 Cup Coriander leaves, chopped
- 1 bunch of Spring Onions, finely chopped to about half way up the green stem
- 2/3 Cup Dry Roasted Peanuts (or raw and roast yourself)
- 1/4 Cup Soy Sauce (or Tamari)
- 1/4 Cup Olive Oil
- 1 Tablespoon Sesame Oil
- 1 1/2 Tablespoons Brown Sugar (or Palm Sugar)
- 1 Tablespoon Ginger, finely grated
- 2 Cloves of Garlic, minced
- Using a food processor, using the thicker shredding attachment, shred both the cabbages. Then change attachments and using the large grater, grate the peeled Carrots.
- Chop the Coriander leaves and finely chop the spring onions, using up to about 1/3 - 1/2 of the green stem.
- If roasting your own peanuts, place on a baking tray and gently roast in the oven on 180 degrees Celsius, Fan Forced, stirring occasionally. Be sure not to burn the peanuts. They are done when they are a caramel colour.
- Place all salad ingredients in a bowl and toss to combine, placing the peanuts on the top.
- In a small bowl, gently whisk together the oils, soy sauce, sugar, ginger and garlic.
- Drizzle dressing over salad immediately prior to serving.