INDONESIAN COLESLAW

Indonesian Coleslaw image

Make and share this Indonesian Coleslaw recipe from Food.com.

Provided by Sheynath

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cabbage, shredded
4 green onions or 4 scallions, sliced thin
1 cucumber, seeded and sliced in thin 1/2 moons
1 cup dry roasted peanuts, coarsely chopped
3 tablespoons cilantro, chopped
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 garlic cloves, minced
1 teaspoon curry powder
1 tablespoon sugar
1/3 cup salad oil
1/3 cup rice vinegar

Steps:

Toss cabbage, green onions and cucumber together in large non-reactive bowl. Keep chilled while preparing dressing.
Combine chili, garlic, curry powder, sugar, oil and vinegar in covered container. Whisk or shake to combine.
Just before serving add peanuts and cilantro to the cabbage, pour dressing over all, toss lightly to combine.
Salad does not keep well for very long, so do not dress until just prior to serving. It doesn't actually go bad, but the peanuts and cabbage soften and it's just not as good as fresh made. If taking to a pot luck or similar affair, I bring the dressing in a separate container to add at the last minute.

Nutrition Facts : Calories 541.5, Fat 46.5, SaturatedFat 6.5, Sodium 479.7, Carbohydrate 24.2, Fiber 7.3, Sugar 9.5, Protein 15.3

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