East-West slaw
1
- Prep Time5 min
- Total Time5 min
- Makes4 to 6 servings
Ingredients
1 tbsp canola oil
41643 minced shallots
1 tbsp chopped garlic
1/2 tsp hot-red-chili-flakes
2 tbsp soy sauce
1 tbsp lime juice
3 tbsp chunky peanut butter
3 tbsp chicken broth, or water
1/4 cup coconut milk
1 cup grated daikon radish, or regular red radish
2 cups grated carrots
4 cups red cabbage, very thinly shredded
1 tsp rice vinegar
1/4 to 1/2 tsp salt, optional
Instructions
To make peanut sauce, heat oil in a frying pan set over medium heat. Add shallots, garlic and chili flakes. Sauté, stirring often, until shallots are softened, about 3 minutes. Using a whisk, stir in soy sauce, lime juice, peanut butter, broth and coconut milk. Simmer 2 minutes to combine flavours. Turn into a small heat-proof bowl and cool while preparing vegetables. You should have about 3/4 cup (175 mL) sauce.
Place radish, carrots and cabbage in a large mixing bowl. Sprinkle with vinegar and toss vegetables until well mixed. Then toss with lukewarm peanut sauce. Taste and, if needed, sprinkle with 1/4 tsp (1 mL) salt. Toss well and taste again before adding more salt, if needed. To serve, garnish with chopped fresh coriander and peanuts. Salad will keep well, covered and refrigerated, for 1 day.
Nutrition (per serving)
Calories 128, Protein 3.9g, Carbohydrates 11.3g, Fat 8.5g, Fibre 3g, Sodium 433mg.
While Madeleine Greey confesses that in a hurry, she uses bottled peanut sauce to toss this slaw, her peanut sauce is one of the best we've tried in the Chatelaine Test Kitchen. Make a double batch to use as a dipping sauce with grilled skewers of chicken or pork, or cheese quesadillas.
