Ingredients (8 servings)
- 700 g (spring) cabbage
- 2 carrots
- 1 chili pod
- 2 limes
- 1/2 tsp salt
- 1 tsp sugar
- 1 dl mayonnaise
- 1 dl Turkish yogurt
- 1 dl salted peanuts
- 1/2 pot of coriander
Asian-style coleslaw
Try the classic American cabbage and carrot coleslaw with an Asian twist, to mix things up a little. Perk up the refreshing salad with some chili and lime and add some crunch with peanuts. Serve with grilled food or use as a filling for tacos.
Method
- Rinse the cabbage and remove the outer leaves. Rinse and peel the carrots. Slice or grate the cabbage and carrots. Finely chop the chili. Put the ingredients in a bowl.
- Squeeze the juice out of the limes. Mix salt and sugar into the juice and add the juice to the salad. Let the salad season in the fridge for about 30 minutes. Strain if the cabbage has released a lot of moisture.
- Mix the mayonnaise and yogurt. Add the dressing to the salad and stir immediately before serving. Sprinkle with chopped salted nuts and coriander.