Quick and Easy 10-Minute Coleslaw for Summer 10分钟夏日卷心菜沙拉

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美厨娘料理

by Wanjing 婉菁

Don’t feel like eating oily on hot days? Like creamy but not in a heavy way? Want vegan friendly? This 10-minute coleslaw recipe is totally your kind.

“Coleslaw” comes from the Dutch term “koolsla”, which means cabbage salad. Commonly the cabbage is dressed with Vinaigrette or Mayonnaise. Vinaigrette is usually made of oil and vinegar, which is easy to make at home. We can adjust the flavor by adding herbs and spices, or using different vinegar. 

Mayonnaise also can be made from scratch, it contains egg yolk besides oil and acid. But as it involves a lot of whisking by hand, store-bought Mayo is much convenient and popular.

However, we don’t use any Vinaigrette or Mayo for dressing today. Because we want it fresh and light. This coleslaw recipe only requires 7 ingredients: cabbage, carrot, raw cashew, brown mustard, maple syrup, apple cider vinegar and fresh herbs(optional)! Cashew plays an important role in this game. They were soaked in hot water for 1 hour, then blended with syrup, vinegar, mustard and water. The result is amazing! Cashew has a plain flavour, carries the sweetness and acidity, and becomes creamy and tangy. Not to mention the healthy side of it, it’s good source of monounsaturated fat, protein and dietary minerals.

Coleslaw is a perfect side dish, goes well with sandwiches too. Once you have a great base, you can build it up with more flavors and textures. Mix in fresh fruits(apple, pear...), raisins, nuts(almonds, walnuts...), seeds(pumpkin seeds, sunflower seeds...), or even more protein(tofu, egg...) to make it a proper meal or lunch box.

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INGREDIENTS

 (serves 4) 

200g green cabbage and 100g carrots, thinly cut or shredded

100g raw cashews (soaked in hot water for 1 hour)

1/2 tbsp maple syrup

1/2 tbsp brown mustard

1 tbsp apple cider vinegar

1 tsp ground cumin

fresh herbs for garnishing

salt and pepper

  👈  Slide to see more pics 向左滑动查看更多图片  

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METHODS

➊

Drain the cashews thoroughly, add to a blender along with maple syrup, mustard, apple cider vinegar and 1/2 cup drinking water. If it’s too thick, add water little by little to thin. If too thin, add a few more cashews. Blend until it’s creamy and smooth.

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Add salt and pepper to taste. Adjust the flavor by adding maple syrup for sweetness, vinegar for acidity or mustard for tangy taste.

➌

Place carrot and cabbage in a mixing bowl, top with dressing, toss to combine. Garnish with fresh herbs. Enjoy!

Bon appétit!

Wanjing

婉菁

美厨娘婉菁是一位生活工作在新西兰的80后，她性格开朗、热爱自然、在结束她的Gap Year之后，把家安在了美丽的新西兰。

她非常热爱摄影，我们最开始是被她朋友圈的那些美食和大自然的美图吸引的，然后发现她还是一位十分了得的厨艺高手，所有她朋友圈的那些美食都出自她手，而且她还是一位素食者。在我们的盛情邀请下，她每月都会跟我们的读者们分享一道美食的心得。

让我们放下手中的手机，去菜场选购一下食材，一起来享受每月一次的美食体验吧！

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