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Nutrition Facts
Serving Size 1 (250g) Recipe makes 4 servings
Calories 540
Calories from Fat 417		(77%)
Amount Per Serving		%DV
	Total Fat 46.4g	71%
	Saturated Fat 6.4g	32%
	Monounsaturated Fat 27.1g
	Polyunsaturated Fat 10.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 478mg		19%
Potassium 719mg		20%
Total Carbohydrate 24.0g		8%
	Dietary Fiber 7.2g	28%
	Sugars 9.7g
Protein 15.4g		30%
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My 2008 Australia/New Zealand Recipe Swap Picks

Sue L

Indonesian Coleslaw

Recipe #133427 | 15 min | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Sheynath
Aug 15, 2005

A different coleslaw with an Asian flavor.

SERVES 4 -6 (change servings and units)

Ingredients

4 cups cabbage, shredded
4 green onions or scallions, sliced thin
1 cucumber, seeded and sliced in thin 1/2 moons
1 cup dry roasted peanuts, coarsely chopped
3 tablespoons cilantro, chopped
1 serrano pepper or jalapeno chile, seeded and minced
2 garlic cloves, minced
1 teaspoon curry powder
1 tablespoon sugar
1/3 cup salad oil
1/3 cup rice vinegar

Directions

1
Toss cabbage, green onions and cucumber together in large non-reactive bowl. Keep chilled while preparing dressing.
2
Combine chili, garlic, curry powder, sugar, oil and vinegar in covered container. Whisk or shake to combine.
3
Just before serving add peanuts and cilantro to the cabbage, pour dressing over all, toss lightly to combine.
4
Salad does not keep well for very long, so do not dress until just prior to serving. It doesn't actually go bad, but the peanuts and cabbage soften and it's just not as good as fresh made. If taking to a pot luck or similar affair, I bring the dressing in a separate container to add at the last minute.

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Browse similar recipes by category

Course > Salads
Main Ingredient > Vegetables
Cuisine > Asian > Southeastern > Indonesian
Preparation > Time to Make > < 15 mins
Preparation > Simple
Preparation > Inexpensive
Dietary > Low in... > Reduced Carbs

Featured Reviews for This Recipe

From: NurseAmbre

On Nov 12, 2009

I used napa cabbage for this recipe. It was so delicious! I am not a big cucumber fan, but added to this salad, it was delicious. Thank you for sharing!

0 people found this review helpful

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From: L'ecole

On Aug 21, 2009

Wonderful salad that's been a big hit at several potluck events this summer. One minor suggestion: if you back off on the oil (maybe a scant 1/4 cup instead of 1/3)and add a little lime juice, it's even more Indonesian-tasting!

1 person found this review helpful

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From: bluemoon downunder

On Oct 6, 2008

Absolutely delicious! I did omit the chile and used only a pinch of the curry powder (absolutely zero tolerance of anything hot and spicy) but I added a pinch of nutmeg and we really enjoyed this coleslaw. We particularly loved the freshness of the ingredients (the cabbage and cucumber were great together!), the absence of mayonaisse and the inclusion of nuts! Made for the October 2008 Aussie Recipe Swap. Thank you for sharing this super-star recipe, Sheynath.

3 people found this review helpful

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From: winkki

On Feb 18, 2007

Wonderful and very addictive. As other reviewers have said, this has a great balance of sweet and spicy. I subbed olive oil and added a bit of freshly ground black pepper, sea salt and ground ginger at the end. Next time I'll try adding the grated carrots, too. Thanks so much for posting!

3 people found this review helpful

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