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This low-fat coleslaw combines the typically Asian flavours of peanut, chilli and coriander with the powerful nutritional content of capsicums and cabbage.



  1. Mix the peanut butter, rice vinegar, garlic, salt, soy sauce and chilli sauce together until smooth.
  2. Add the chopped chives, coriander and the sliced red capsicum. Then add the shredded cabbage and toss until all the ingredients are well-mixed.
  3. Place in a serving bowl, cover and chill in the refrigerator for 1 hour. Sprinkle with the sesame seeds just before you serve the coleslaw.