By Sheynath on August 15, 2005
Photo by **Jubes**
Photo by **Jubes**
"A different coleslaw with an Asian flavor."
Serving Size: 1 (167 g)
Servings Per Recipe: 4
"Wonderful salad that's been a big hit at several potluck events this summer. One minor suggestion: if you back off on the oil (maybe a scant 1/4 cup instead of 1/3)and add a little lime juice, it's even more Indonesian-tasting!"
"Made exactly as directed, using jalapeno, except I made the dressing in the blender. Very popular, fresh and tasty. It made so much, I kept the dressing and veggies covered separately overnight and took to a family dinner the next day. It was just as good, if not better. Yum. Thankyou!"
"I think this was a nice salad, perfect balance and the curry really added a nice touch. I used both green and red cabbage and added shredded carrot."
"This recipe was wonderful. i look forward to making it again. I did not have cilantro, but it was still delicious. I loved the spicy, sweet, flavor. I also substituted the peanuts with toasted slice almonds and I really enjoyed that. I look forward to trying it again with the peanuts and cilantro. Thank you!!"
"Curried slaw, yum! I doubled the sauce, other than oil."
"I used napa cabbage for this recipe. It was so delicious! I am not a big cucumber fan, but added to this salad, it was delicious. Thank you for sharing!"
"This is awesome! Tonight I served with chicken, chips and garlic bread and the family voted that this go into our favourites cookbook. The peanuts are great and definitely don't leave out the coriander. For Aussie, I used 2 t sugar."
"Asian goes over big time here - so no big surprise that we all loved this delicious Coleslaw with the great combination of ingredients that make up the dressing. Loved the addition of the peanuts which gives it an unexpected crunch. This will be seeing repeats for those family back yard cookouts during the summer months. Thank you for sharing - really enjoyed this one!"
"This was pretty good (we eat A LOT of coleslaw so are pretty picky LOL) . I would like to add a slug of soy and a splash of sesame oil to the dressing next time. I made the whole recipe but just chopped a handful of peanuts for the two of us to sprinkle on at the tabel. Hopefully leftovers minus added peanuts will be OK tomorrow. Just a note, I used 3/4 of a small thai chili (all I could get) and it was ferociously hot."
"Absolutely delicious! I did omit the chile and used only a pinch of the curry powder (absolutely zero tolerance of anything hot and spicy) but I added a pinch of nutmeg and we really enjoyed this coleslaw. We particularly loved the freshness of the ingredients (the cabbage and cucumber were great together!), the absence of mayonaisse and the inclusion of nuts! Made for the October 2008 Aussie Recipe Swap. Thank you for sharing this super-star recipe, Sheynath."
"I made this for two separate parties yesterday and it went over very well both times. I loved the dressing--the jalapeno is spectacular. I put all of the dressing ingredients in the blender and made it smooth and creamy. I'll make this again. Thanks"
"I love this slaw! The curry is so delicious and unique in a dressing. Be sure and use salted peanuts because they balance perfectly with the dressing. Thank you so much for this wonderful recipe!"
"I really enjoyed this! I didn't find mine to be really spicy or sweet, but there was enough hint of curry in the flavor to let me know this was not the slaw my next door neighbor might make, and it transported me to exotic places oceans away. I served this with fish, and they did go together nicely! But I also think this would go well with any type of Asian food, from Tokyo to Bangkok, to Delhi. Especially with all the Asian grilled foods we can make, this would make the perfect outdoor food. Thanks for sharing! ~Sue"
"5 stars- a lovely refreshing salad. Loved the peppery flavours of the chili , green onions and coriander. We served our salad with pan cooked fish fillets. Great combination. I used a baby chinese cabbage for this recipe. Photo also being posted."
"As an Indonesian, I should admit I never heard this recipe before."
"Wonderful and very addictive. As other reviewers have said, this has a great balance of sweet and spicy. I subbed olive oil and added a bit of freshly ground black pepper, sea salt and ground ginger at the end. Next time I'll try adding the grated carrots, too. Thanks so much for posting!"
"Extremely yummy. I took another reviewers suggestion and also added grated carrot - as much for colour as for flavour. Used olive oil in place of the salad oil. Loved the spicy/hot/sweet/savoury that was coming from this salad. I will make this often."
"We made some changes for health and taste of family and then served it with sate on Christmas eve. It was a very big hit. We added shredded carrots and zuchini, upped the garlic, dropped the sugar, reduced the oil and (for grandma) substituted 2-3 pinches of cayenne for the pepper). It was still terrific. We'll have it every year."
"Outstanding coleslaw, so different from the typical American slaw and sooo wonderful. Only change I made was to skip the cucumbers (they don't like me). This seems to have just the right small amount of sweetness to balance the vinegar, curry and chili. Very addictive and very attractive."
"The garlic cloves I used were large, so I will probably use only 1 large or 2 small cloves in future. If you don't have a taste for cilantro, Italian parsley works great."