About this recipe:This coleslaw is not only vegan-friendly, but also tastes fantastic. Cabbage and peppers are tossed in a Oriental-inspired dressing, made with peanut butter, garlic, rice vinegar, soy sauce, coriander and sesame seeds. It's the perfect summer salad to be enjoyed any time of the year.
3 tablespoons smooth peanut butter
2 cloves garlic, finely chopped
1/2 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/8 teaspoon hot pepper sauce
25g chopped coriander leaves
2 tablespoons chopped fresh chives
2 red peppers, thinly sliced
560g finely chopped cabbage
2 tablespoons toasted sesame seeds
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Method Prep:40min › Extra time:1hr chilling › Ready in:1hr40min
Stir together peanut butter, garlic, salt, rice vinegar, soy sauce and hot pepper sauce until smooth. Fold in coriander, chives and red peppers. Add cabbage and toss until well coated. Scoop into a serving bowl, cover with cling film and refrigerate 1 hour. Sprinkle with sesame seeds before serving.