Peanut Butter Coleslaw |
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This coleslaw recipe gets an extra zing with the addition of peanut butter to the sauce. It’s packed with delicious fresh vegetables and fruits, but misses out the traditional onion, which makes it a bit more “lunch-time-friendly”, if you know what I mean!
It’s best made shortly before serving, or the mayonnaise goes transparent.
If you want to make it ahead, mix together all the ingredients, apart from the mayo / peanut butter sauce and keep them in a sealed container in the fridge. Add the sauce just before serving. |
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Ingredients |
Serves 4
2 medium carrots
2 medium apples
½ medium white cabbage
4 handfuls raisins
4 tablespoons mayonnaise
2 tablespoons smooth peanut butter
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Method |
- Scrub or peel the carrots and grate them with a cheese grater.
- Wash the apple. Chop in half and remove the core. Then chop the apple into small chunks.
- Slice the cabbage finely and then chop.
- Mix together the dry ingredients - apple, cabbage, carrots and raisins.
- Mix together the mayonnaise and peanut butter.
- Mix the sauce with the coleslaw.
- Season with salt & pepper to taste.
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Time From Cupboard-To-Table |
15 minutes
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Notes & Variations on Peanut Butter Coleslaw |
| This recipe also works well with fresh Savoy cabbage, which gives a great colour. |
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Ratings & Reviews |
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