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Asian Coleslaw PDF Print E-mail
Ingredients (use vegan versions):
  • 5 tablespoon vegan rice wine vinegar
  • 5 tablespoon vegetable oil
  • 5 tablespoon peanut butter
  • 3 tablespoon soy sauce
  • 3 tablespoon brown vegan sugar
  • 2 tablespoon minced ginger root
  • 1 1/2 tablespoon minced garlic
  • 5 cup thinly sliced green cabbage
  • 2 cup thinly sliced red cabbage
  • 2 cup Napa cabbage shredded
  • 2 red or yellow peppers, thinly sliced
  • 2 carrots, julienned
  • 4 green onions, chopped
  • 1/2 cup chopped cilantro (fresh)
Directions:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, Napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Serves: 10

Preparation time: 30


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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