When you go sugar free Asian food can be a challenge as it is often loaded with sugar to balance out the sweet, spicy and salty flavours. This Asian coleslaw is a super easy salad that balances those flavours. It can be served as a side salad at a barbeque or as a main with shredded chicken tossed through or a Chinese 5-spiced steak.

Serves: 4 as a main or 6 to 8 as a side dish
Prep time: 10 to 15 minutes
Dish: Large salad bowl

Ingredients
1/4 of a cabbage, shredded
2 carrots, julienne or grated
6 radishes, sliced
3 spring onion, sliced
2 red chilies, sliced
1 small red capsicum, sliced
1 cup bean sprouts
1/2 cup roasted peanuts, whole or roughly chopped
Sprinkle of sesame seeds (optional)

Dressing:

1/4 cup The Sugar Breakup Organic Golden Rice Malt Syrup
1/4 cup coconut oil* or macadamia oil (or an oil of your choice)
1/4 cup rice wine vinegar
2 tbs soy sauce
1 tbs natural peanut butter
1 tbs minced ginger
1 garlic clove, crushed

To Do:

1. Shred, grate and slice vegetables. Place in a large salad bowl and toss together.
2. For the dressing if the coconut oil is solid place in the microwave for 30 seconds until it turns to liquid.
3. Place oil, rice malt syrup, vinegar, soy sauce, peanut butter, ginger and garlic in a small bowl. Whisk together until all ingredients are combined.
4. Pour dressing over salad and using clean hands or salad tongs toss the salad until all the vegetables are well coated.
5. Sprinkle peanuts and sesame seeds over top.
6. Chow down on this bowl of sweet and spicy goodness!

Note:

*Coconut Oil – If using coconut oil it is often solid at room temperature. You can gently liquefy it in the microwave but use the dressing immediately as it can turn back into a solid if left too long without eating.

You can substitute coconut oil for your own preferred oil, try selecting one with a mild flavour.