Indonesian-Style Vegetable Salad

From Vegan Planet..lots of cabbage...sort of a slaw, salad.

Category: Salad

Cuisine: Vegan

Ready in 30 minutes
by melissacrosslinpowers

Ingredients

1 tbs peanut oil

1/2 cup shallots chopped

2 cloves garlic minced

2 ts fresh ginger peeled and grated

1/2 cp smooth natural peanut butter

2 tsp light brown sugar (or natural sweetener)

1/4 tsp cayenne

3 tbs fresh lemon juice

2 tbs tamari or other soy sauce

1 cup unsweetened coconut milk or water

1 small head green cabbage cored, and finely shredded

1 small carrot shredded

1 cup jicama peeled and shredded

1/3 cup unsalted dry-roasted peanuts chopped

1/4 cup raisins

1/2 cup fresh bean sprouts


Directions

1.Heat the peanut oil in a medium-size skillet over medium heat. Add the shallots, garlic, and ginger. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, brown sugar, cayenne, lemon juice, tamari, and as much coconut milk as necessary to make a thick sauce. Reduce the heat to low and simmer for 5 minutes, stirring a few times. 2.Transfer to a blender or food processor and process until smooth. 3.Place the cabbage, carrot, jicama, peanuts, and raisins in a large serving bowl. Pour in the sauce and toss to combine. Sprinkle the bean sprouts on top and serve immediately.

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