Cabbage and jackfruit slaw with peanut dressing
Yeung Man Cooking · ♥ 4.5K likes · 112.8K views · 20 min video
Read about head cabbage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g Napa cabbage
- 200 g red cabbage
Finely chop 250 g of Napa cabbage into a very large mixing bowl, then 200 g of red cabbage.
- 100 g carrots
- 1 whole apple
Chop about 100 g of carrots into thin match sticks and one Fuji or Gala apple into fine match sticks, slicing as thin as possible for more yield.
- 2 sticks green onion
- 120 g jackfruit
Finely chop two sticks of green onion, squeeze the water out of about 120 g of jackfruit and flake it into the slaw.
- 20 g fresh mint
- ½ cup edamame
Add 20 g of fresh mint and half a cup of edamame.
Jackfruit, mint and edamame
- ⅓ cup peanut butter
- ginger
- 3 tbsp soy sauce
- 1 tbsp cane sugar
- 2 tbsp olive oil
- ½ cup coconut milk
- 1 tsp chili powder
- lime juice
Blend a third of a cup of peanut butter, a small piece of ginger, three tablespoons of soy sauce, a tablespoon of cane sugar, two tablespoons of olive oil, half a cup of coconut milk, a teaspoon of chili powder and a splash of lime juice on high until completely smooth.
- ½ cup peanuts
Toast half a cup of peanuts in a frying pan over medium heat 3 to 4 minutes and scatter them over the slaw.