Crunchy peanut slaw
Yeung Man Cooking · ♥ 14.2K likes · 305K views · 9 min video
Read about head cabbage in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g napa cabbage
- 200 g red cabbage
Finely chop the napa and red cabbage into a very large mixing bowl.
- 100 g purple heirloom carrots
- 1 whole Fuji or Gala apple
- 2 sticks green onion
Cut the carrots and the apple into thin matchsticks; finely chop the green onion.
- 120 g jackfruit
- 20 g fresh mint
- ½ cup edamame
Squeeze the water out of the jackfruit and flake it into the slaw; add the mint and edamame.
Jackfruit, mint and edamame
- ⅓ cup peanut butter
- ginger
Blend the peanut butter, ginger, soy sauce, cane sugar, olive oil, coconut milk, chili powder and lime juice on high until completely smooth.
- 3 tbsp soy sauce
- 1 tbsp cane sugar
- 2 tbsp olive oil
- ½ cup coconut milk
- 1 tsp chili powder
- lime juice
Pour the dressing over the slaw, toss and plate.
- ½ cup peanuts
Toast the peanuts in a frying pan over medium heat 3 to 4 minutes and scatter over the slaw.