Indonesian Coleslaw
photo by Jubes
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 946.36 ml cabbage, shredded
- 4 green onions or 4 scallions, sliced thin
- 1 cucumber, seeded and sliced in thin 1/2 moons
- 236.59 ml dry roasted peanuts, coarsely chopped
- 44.37 ml cilantro, chopped
- 1 serrano peppers or 1 jalapeno chile, seeded and minced
- 2 garlic cloves, minced
- 4.92 ml curry powder
- 14.79 ml sugar
- 78.78 ml salad oil
- 78.78 ml rice vinegar
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!!
see 15 more reviews
Tweaks
-
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!!
-
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
Sheynath
Salem, 77
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>