Asian Coleslaw

I really love raw carrots and cabbage, but have never been a massive coleslaw fan (even pre-paleo), because the sauce is always so creamy in a really unpleasant-cheapmayonnaise-synthetic way.  I saw a similar recipe to this in one of those ‘healthy’ cook books that came free with a magazine absolutely yonks ago.  I’ve got a stack of these at home and flick through them every now and again.  Anyway here is the coleslaw – a perfect salad for a summer BBQ!

Ingredients (serves 4 as a side course)

  • 4 Medium carrots, grated
  • A small purple cabbage, thinly sliced
  • 4 Tablespoons of Coconut Milk
  • 1 Tablespoon of Tahini
  • 1 Tablespoon of Tamari (wheat-free soy sauce)
  • Lemon juice
  • Sesame Seeds & fresh Basil or Coriander to top (I had neither so used dried coriander – SO not the same…)

Method

Whisk together the coconut milk, tamari, tahini and lemon juice.  Combine with the carrots and cabbage, and top with the sesame seeds and herbs.

I had a portion of this today, served as above with one of my Thai Turkey Burgers  done on the griddle pan, with a spinach and cucumber salad.  I’ll probably eat the left-overs tomorrow with some more spinach, and the tin of emergency tuna which I know is lurking in my desk draw. …

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7 thoughts on “Asian Coleslaw

  1. Pingback: Robert’s Coleslaw | Suburbhomestead's Blog

  2. Pingback: Not Your Grandma’s Coleslaw « the schweet life

  3. Pingback: Asian Chicken BBQ | Suburbhomestead's Blog

  4. Jackie

    Made this tonight to accompany my Korean meal. Added chilli flakes, garlic and red onion to make it more like kimchi. Was yum, thanks Ceri! Xx

    Reply
      1. Jackie

        Korean bbq is normally with marinated meat, with rice, soy and spring onions all wrapped up in round lettuce leaves. Made it with salmon instead. X

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