Filipino-inspired Coleslaw
From waterlily 14 years ago
- 10 to make
- Serves 8
While shopping at a local Asian market recently, I was intrigued by a bottle labelled "spiced coconut vinegar." I bought it on a whim for future experimentation. It truly is spicy, and my first dish made with it is this coleslaw with a light, tangy, spicy dressing. Read more The unrefined peanut oil imparts a nutty taste to the dish. See less
Ingredients
- 1/2 small head of green cabbage shopping list
- 1/4 small head of red cabbage shopping list
- 2 carrots shopping list
- 3 Tablespoons spiced coconut vinegar shopping list
- 3 Tablespoons unrefined peanut oil shopping list
- 1/3 cup raisins shopping list
- 1/3 cup unsalted peanuts, lightly crushed shopping list
- sea salt & freshly cracked black pepper to taste shopping list
How to make it
- Grate the cabbages and carrots, place in a bowl.
- Add the raisins and peanuts
- Whisk together the vinegar and oil, pour over the cabbage
- Turn with tongs to combine
- Season with salt and pepper to taste.
- Obviously, you could substitute any type of cabbage for this dish, I just used what I had on hand. I just had a brainstorm - this would be great with shredded jicama instead of cabbage.
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