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Caribbean Slaw

By Heather • July 4, 2013 • Carrot, GF Sides, Peanut butter, Raw Side Dishes, Red cabbage, Salads, Side Dishes

10easy4

It’s been Caribbean week this week, what with recipes for Jerk Seasoning Paste and Jerk TVP Tacos being all around, but our Caribbean plate just wouldn’t be complete without a slaw to go with it.

I actually love vegan slaw, even though I never loved coleslaw; perhaps the truly ridiculous amounts that my parents would buy (even though they would end up throwing some every every single week…) put me off as a child. I don’t know; either way, it turns out that, for me at least, a peanut-style slaw is just way more amazing, refreshing and delicious!

This slaw is a 5-minute dish, truly. Make sure you use fresh mint and basil, as it really does make the difference.

You’ll need:
(Feeds 4 as a side)
2 carrots, grated
1/2 head red cabbage, sliced thinly
1 tablespoon fresh mint, chopped
1 tbsp fresh basil, chopped
2 tablespoons coconut oil
2 tbsp soy sauce (be sure to use GF soy sauce if you want your dish to be gluten-free)
2 tbsp apple cider vinegar
1 teaspoon peanut butter
1 teaspoon agave

Method:
Stir together the coconut oil, soy sauce, apple cider vinegar, peanut butter and agave, and set aside
In a large bowl, stir together the carrots, red cabbage, mint and basil
Dress the slaw in the peanut butter mixture, stir well and serve!

This is a great side for the Jerk TVP Tacos I posted up yesterday, and would be great as a dish for a Caribbean-style tapas night!

caribbean dishcaribbean foodpeanut butter slawside dishslawslidervegan coleslawvegan slaw
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Jerk TVP Tacos
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About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

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