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