Filipino-inspired Coleslaw |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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While shopping at a local Asian market recently, I was intrigued by a bottle labelled spiced coconut vinegar. I bought it on a whim for future experimentation. It truly is spicy, and my first dish made with it is this coleslaw with a light, tangy, spicy dressing. Read more . The unrefined peanut oil imparts a nutty taste to the dish. Ingredients:
1/2 small head of green cabbage |
1/4 small head of red cabbage |
2 carrots |
3 tablespoons spiced coconut vinegar |
3 tablespoons unrefined peanut oil |
1/3 cup raisins |
1/3 cup unsalted peanuts, lightly crushed |
sea salt & freshly cracked black pepper to taste |
Directions:
1. Grate the cabbages and carrots, place in a bowl.
2. Add the raisins and peanuts
3. Whisk together the vinegar and oil, pour over the cabbage
4. Turn with tongs to combine
5. Season with salt and pepper to taste.
6. Obviously, you could substitute any type of cabbage for this dish, I just used what I had on hand. I just had a brainstorm - this would be great with shredded jicama instead of cabbage.
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