Finally for this week, another slaw. Nut butters were all the range last year and a huge range has become available in our local supermarkets from cashew, to almond to coconut butter.
High in protein, packed with vitamin E and magnesium, and usually free from sugar and gluten, nut butters are good for those on vegetarian, vegan and paleo caveman diets.
But let’s not forget we have actually been eating nut butter for years, only peanut was the only available option. Nowadays this too is available in much healthier varieties from organic to sugar-free. It works fabulously in salad dressings and really works well in this delicious Asian inspired slaw.
Carrot and Pointed Cabbage Asian Slaw with Peanut and Ginger
I love all sorts of “slaws”, especially with barbecued food. This salad does not look that beautiful but it really tastes great. I like to use savoy cabbage when in season but you can use pointed cabbage, January king cabbage or even red cabbage.
1 small white cabbage or 1/2 a large one, finely shredded
3 large carrots, peeled and grated
Handful of finely chopped coriander
3 tablespoons good quality crunch peanut butter
2 teaspoons wasabi paste
2 tablespoon rice vinegar
3 tablespoons soy sauce
Large knob of ginger, peeled and grated
2 small clove garlic, grated
3 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon salt, or to taste
Mix together all dressing ingredients. Dress the carrot and cabbage with the dressing and stir through the chopped coriander. Adjust seasoning to taste.