This Polynesian Coleslaw recipe is super perfect for those who don’t usually like coleslaw as it doesn’t use mayonnaise (the main reason we both dislike coleslaw)! Instead, it uses peanut butter, and with an apple as an added sweetener, it really is perfect for kids and cabbage haters as well.
Wow, it has been a while since a recipe blog entry – life has been a little crazy! However, we just got back from Maui, Hawaii and wanted to share a delicious and easy weeknight recipe! Because Hawaii is one of the many Pacific Ocean islands, much of the cuisine in this region has been inspired by other Island-faring cultures, including Polynesia! And one of the unique things about Polynesian Coleslaw is the use of peanut butter!
You can check out the recipe video we made for this right here. But if you are using more natural peanut butter, be sure to stir it up a little bit more before adding it to the bowl, otherwise, it may turn out a little chunky and thicker than desired. Also, I found that this recipe was a little on the acidic side to start, so I went ahead and added the julienned apple to add some sweetness. Who doesn’t love apples with peanut butter?
- 1.5 tbsp creamy peanut butter
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 clove garlic minced
- .25 tsp sea salt flaky
- .25 tsp sambal (or siracha)
- 4 cups cabbage shredded
- 1 apple, julienned sweet like fuji
- .25 cup cilantro chopped
- 2 scallions sliced
- 1-2 fresno or thai chilis deseeded and sliced
- .5 cup lemon juice or enough to cover chilis
- 1 tbsp sesame seeds toasted
- Whisk peanut butter, vinegar, soy sauce, garlic, salt, and sambal in a large bowl till smooth.
- Add cabbage, apple, cilantro and scallion to bowl. Stir into the dressing till combined and coated. Refrigerate till serving.
- Take chilis and cover with lemon juice. Pickle 10 minutes, then drain. Garnish with chilis and sesame seeds.