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Asian Coleslaw

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
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Everyone appreciates a big fresh salad made with love and creativity. Here is an Asian inspired coleslaw salad which is perfect for a large gathering, barbecue or festive occasion.

Asian Coleslaw

This recipe involves some fine chopping (a job for hubby perhaps?) if you don't want to do too much munching as you eat, but the result will definitely be worth any effort. The dressing can make or break a good salad and this one is delicious. Add freshly chopped mango if you wish to make the whole dish taste sweeter.

Preparation Time: 30 minutes
Cooking Time: 0 minutes
Makes: 8 servings

1/2 white cabbage
1 red onion
1 Handful of snow peas
1 tin chick peas (drained)
1 mango (optional)

1/2 cup natural yoghurt
2 cloves garlic
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon soy sauce
1 Tahitian lime
Pinch of Sea Salt
Finely ground fresh black pepper

Dressing Ingredients


Finely chop white cabbage, snow peas, and red onion.

Chopped white cabbage and onion

Add bean sprouts and drained chick peas.

Assemble all the salad ingredients

For the dressing - squeeze your Tahitian lime, add the natural yoghurt, chopped garlic cloves, balsamic vinegar and extra virgin olive oil.

Shake well and drizzle over the prepared coleslaw salad. Add freshly chopped mango at this point to sweeten the dish, if you wish.

Serve on its own or as a side dish at your next barbecue. Enjoy.

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[ Submit a Comment ]
Have been looking for AGES for a potato salad recipe that my mother used from the American Women's Cookbook. She had the book just after she was married in 1947. It was very thick and I had a green cover. ANYHOW if I remember the recipe had oil, vinegar (malt or white - not sure) garlic, grated white onion, heaps of continental parsley and I have a feeling that some mustard might have been added. Sugar maybe??? It was just "yummy". It would separate after shaking, but I remember I loved it, rather than a mayo. dressing. Anyone have any ideals?? Many thanks, Gabrielle.
Instead of chick. peas, try un-salted macadamia nuts. I always find snow peas a little bit "stringy" and unless just picked, a tad floppy, even tho' you have removed the "string". Sugar peas (I think that's what they are called) are a good alternative and I think, more tasty and crunchy. I sometimes buy a basic "slaw" mix from the s/market which has different cabbages, very fine julienne carrot strips etc, and add dried cranberries, macadamia nuts , fav. mayonnaise with a little addition of a vinegar. Say, balsamic or raspberry or sherry vinegar. Just according to your taste.
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