Indonesian Coleslaw Food

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

SPICY ASIAN COLESLAW

Steps:

• Combine the first 4 ingredients in a large bowl.
• Add the green onions and coleslaw, tossing gently to coat.
• Sprinkle the slaw with parsley and sesame seeds.
• Serve immediately.

INDONESIAN SATAY

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

ASIAN COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

INDONESIAN COLESLAW

Steps:

• Toss cabbage, green onions and cucumber together in large non-reactive bowl. Keep chilled while preparing dressing.
• Combine chili, garlic, curry powder, sugar, oil and vinegar in covered container. Whisk or shake to combine.
• Just before serving add peanuts and cilantro to the cabbage, pour dressing over all, toss lightly to combine.
• Salad does not keep well for very long, so do not dress until just prior to serving. It doesn't actually go bad, but the peanuts and cabbage soften and it's just not as good as fresh made. If taking to a pot luck or similar affair, I bring the dressing in a separate container to add at the last minute.

ASIAN COLE SLAW

Steps:

• For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
• For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.