Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Give your classic coleslaw an Eastern twist. Store-cupboard ingredients make a no-cook sauce, which is delicious with crunchy, raw vegetables. Also delicious with soy-roasted broccoli green curry from the 15 Minute Vegan on a Budget book.
4 tbsp smooth peanut butter
1 tbsp dark soy sauce
1 red chilli, deseeded and finely chopped
1 spring onion, finely sliced
2 carrots, peeled and finely sliced
1 red pepper, deseeded and finely sliced
1 red onion, peeled and finely sliced
1 green apple, cored and finely sliced
¼ small red cabbage, finely shredded
The oil content in peanut butter varies from brand to brand, so you may need to add a little more water in the sauce. Add it 1 tablespoon at a time, until the sauce evenly coats the back of the spoon.
In a mixing bowl, whisk together the peanut butter and soy sauce with 100ml (3½fl oz/scant ½ cup) of cold water until smooth. Stir through the chilli and spring onion.
In a serving bowl, toss together the carrots, red pepper, onion, green apple, and cabbage.
Pour over the peanut sauce and stir until the vegetables are evenly coated.
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