Plant-based Crunchy Slaw with Spiced Almond Satay

April 7, 2022

Supercharged with the best in crunchy fresh veg, this 100% plant-based dish is supremely satisfying.




Ingredients for the slaw

1/2 purple cabbage, finely sliced on a mandolin

1 large carrot, peeled, julienne

1 green capsicum, deseeded, julienne

1 cup assorted sprouts

1 cup bean shoots (mung bean sprouts)

12 snow peas, trimmed, finely sliced

1 spring onion, thinly sliced on the diagonal

1/4 cup basil leaves, washed, washed, patted dry, torn

1/4 cup coriander leaves, washed, patted dry, torn

1/4 cup asian mint leaves, washed, patted dry, torn

1 small red chilli, very finely chopped *optional

Ingredients for the Asian dressing

2 tbsp lime juice

2 tbsp tamari

1 tbsp maple syrup

3 tbsp tamarind paste


For Satay

1Place all ingredients in a high-speed blender and process until smooth

2Use immediately or pour into a clean, sterilised glass jar and chill to firm. Great to use as a spread or heat gently to pour over steamed vegetables

For Asian Dressing

1In a large bowl combine the slaw ingredients

2Whisk Asian dressing in a small bowl, pour over slaw and use your hands to combine well

To Serve

1Spread Spiced almond satay on the base of a serving platter

2Place dressed crunchy slaw on top and serve immediately