This is my chilli version of coleslaw to eat as a snack or the perfect side dish to go with other dishes and barbeques.
This is very simple and only takes a few minutes to prepare but tasty enough to impress your guests.
INGREDIENTS:
Fresh cabbage or Chinese cabbage (chopped finely)
2 – 3 Carrots (finely sliced into ribbons or julienne)
2 – 3 Fresh red chillies – Optional (chopped & depends on how spicy you want the mix)
1 Cup red wine vinegar
1 – 2 Tablesp. white sugar
1 Tablesp. sambal oelek or alternative chilli paste
2 Handful of Cashew or peanuts (unsalted and roughly grinded)
STARTER CHOPPING BOARD
In a bowl pour in your red wine vinegar, sugar and sambal / chilli paste.
Prepare your cabbage, carrots and chillies (optional) into suggested sizes. Make sure there’s more cabbage than carrots.
Add your chopped ingredients to your bowl with the red wine vinegar, sugar and sambal / chilli paste mixture.
Make sure you mix the contents well together so the cabbage, carrots and optional chillies are well coated with the marinade.
Take a generous handful of cashew nuts / peanuts and start to grind roughly with a mortar & pestle.
Grind to your liking – finer if you like but bigger chunks give more crunch to your dish.
Add your crushed nuts to the contents in your mixing bowl.
Mix well – the salad is ready to serve. You can leave in the fridge for a couple of days, but make sure you stir and mix from time to time. Can be added to at anytime to top up any of the ingredients but make sure you test by tasting to maintain the sweet, tangy and crunchiness of the dish to keep the quality constant. Hope you will enjoy!
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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