Indonesian Coleslaw

"A different coleslaw with an Asian flavor."
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by ChefLee photo by ChefLee
photo by PalatablePastime photo by PalatablePastime
photo by Jubes photo by Jubes
Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Toss cabbage, green onions and cucumber together in large non-reactive bowl. Keep chilled while preparing dressing.
  • Combine chili, garlic, curry powder, sugar, oil and vinegar in covered container. Whisk or shake to combine.
  • Just before serving add peanuts and cilantro to the cabbage, pour dressing over all, toss lightly to combine.
  • Salad does not keep well for very long, so do not dress until just prior to serving. It doesn't actually go bad, but the peanuts and cabbage soften and it's just not as good as fresh made. If taking to a pot luck or similar affair, I bring the dressing in a separate container to add at the last minute.

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Reviews

  1. Wonderful salad that's been a big hit at several potluck events this summer. One minor suggestion: if you back off on the oil (maybe a scant 1/4 cup instead of 1/3)and add a little lime juice, it's even more Indonesian-tasting!
     
  2. Made exactly as directed, using jalapeno, except I made the dressing in the blender. Very popular, fresh and tasty. It made so much, I kept the dressing and veggies covered separately overnight and took to a family dinner the next day. It was just as good, if not better. Yum. Thankyou!
     
  3. I think this was a nice salad, perfect balance and the curry really added a nice touch. I used both green and red cabbage and added shredded carrot.
     
  4. This recipe was wonderful. i look forward to making it again. I did not have cilantro, but it was still delicious. I loved the spicy, sweet, flavor. I also substituted the peanuts with toasted slice almonds and I really enjoyed that. I look forward to trying it again with the peanuts and cilantro. Thank you!!
     
  5. Curried slaw, yum! I doubled the sauce, other than oil.
     
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Tweaks

  1. This recipe was wonderful. i look forward to making it again. I did not have cilantro, but it was still delicious. I loved the spicy, sweet, flavor. I also substituted the peanuts with toasted slice almonds and I really enjoyed that. I look forward to trying it again with the peanuts and cilantro. Thank you!!
     
  2. Extremely yummy. I took another reviewers suggestion and also added grated carrot - as much for colour as for flavour. Used olive oil in place of the salad oil. Loved the spicy/hot/sweet/savoury that was coming from this salad. I will make this often.
     
  3. We made some changes for health and taste of family and then served it with sate on Christmas eve. It was a very big hit. We added shredded carrots and zuchini, upped the garlic, dropped the sugar, reduced the oil and (for grandma) substituted 2-3 pinches of cayenne for the pepper). It was still terrific. We'll have it every year.
     

RECIPE SUBMITTED BY

I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions. <br> <br> <br><img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif>
 
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