Here in Australia, coleslaw is done. It’s getting old. Sure, it’s easy to make, and tastes good. But is it really enough to keep your taste buds happy? That’s where this delicious twist, Malaysian Coleslaw, comes in!
Tell me that it doesn’t look like it’s popping with flavour and goodness!
Luckily, it’s simple to make. But I was cheeky, and made my personal chef make it instead (my partner, that is!)
It ticks a whole lot of dietary boxes:
- Raw food
- ‘Clean eating’ (although I don’t love that term!)
- Easy to make
So let’s get down to a super easy side dish with plenty of punch!
Makes 2 serves
1 carrot, grated or julienned
1 stalk celery, thinly sliced
1/4 red cabbage, shredded
1/2 apple, grated or thinly sliced
1 Tbsp coconut oil, melted
1/2 lime, squeezed (about 1 Tbsp fresh lime juice)
1 tsp Spice Quarter Malaysian Spice Blend
1 tsp sesame seeds
Shred, chop or grate all of your produce. Place them in a medium size bowl.
Chef’s note: If you use a knife that doesn’t have a serrated edge, the colour from the cabbage won’t bleed. This gives you a more vibrant dish.
In a smaller bowl, whisk oil, lime juice, spices and sesame seeds together.
Pour dressing over salad, then mix well with your hands.
Chef suggests serving with a nice big piece of marinated pork belly or similar. But it would also go beautifully at any barbeque or event for a bit of a spicy twist.
So, for a quick run-down of the Malaysian spice blend. Here it is:
It’s a handy little blend of Malaysian inspired spices from the Spice Quarter April subscription box. I was lucky enough to try it out – check out my review here. This blend contains only herbs and spices, and is organic/paleo/vegan/all of the goodness.
If you want to give these gorgeous organic spice blends a try, Spice Quarter are offering a discount for my readers. Simply pop over to their shop, and use the code THRIVER at the checkout.
Voila, a 10% discount for you! Don’t say I don’t take care of you.
Remember to check out the other Spice Quarter recipes: