Preparation time
30min
Total time
40min
Portion
6
portion(s)
Level
easy
- TM 6
- TM 5
- TM 31
published: 2015/07/11
changed: 2022/07/28
Ingredients
Slaw
- 250 grams savoy cabbage chopped in chunks
- 200 grams red cabbage, chopped in chunks
- 1 mango, cut into thin strips, cut into thin strips
- 1 fresh red chilli, cut in half
- 15 grams mint leaves, fresh
- 20 grams coriander leaves, fresh
- 1/2 red capsicum
Dressing
- 100 grams lime juice
- 1 lemongrass stalk, chopped into 5cm chunks
- 3 tablespoons Maple syrup
- 1 teaspoon soy sauce/tamari
- 1/4 teaspoon chilli flakes
- 2 tablespoons toasted sesame oil
- 4 tablespoons light olive oil
Caramelised Peanuts
- 150 grams Raw Peanuts
- 10 grams Butter
- 2 tablespoons raw sugar
- 1/2 tsp salt
- 1/2 teaspoon dried chilli flakes
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Put chunks of savoy cabbage into the bowl and chop 2 seconds/sp 5. Add an additional second if desired (see tips below) and place in a large serving bowl. (see tips)
- Put chunks of red cabbage into the bowl and chop 2 seconds/ sp 5. Add an additional second for desired consistency (see tips below) and add to serving bowl. (see tips)
- Put red capsicum pieces in and chop 2 seconds/sp 5. Check for desired consistency. Add to serving bowl.
- Peel and slice the fresh mango. Add to serving bowl
- Chop fresh red chilli, mint and coriander. 3 seconds/sp 7. Add to serving bowl.
- Put the butter, sugar, salt and chilli flakes into the bowl
- 1 minute/100/sp 1 or until butter has melted
- Add peanuts 30s/stir
"Gentle stir setting" - Put lemongrass into bowl and chop 10s/sp9
- Scrape down sides and repeat until it's fine
- Add lime juice, maple syrup, tamari (or soy), chilli flakes to bowl.
- Reduce down until a sticky consistency with measuring cup removed 10-15 minutes 100/sp 1
- Strain the mixture with a sieve and cool
- Add the sesame and olive oil.
- Add half the caramelised peanuts and dressing to the serving dish. Gently mix all the ingredients in the salad bowl
- Sprinkle remaining caramelise nuts on the top of the slaw and garnish with a sprig of coriander.
SLAW
Caramelised Peanuts (or Macadamias)
Dressing
Plating Up
Tip
Consider serving with vegetable patties, nut roast, or chicken.
Optional: I like a variation in textures so I keep out one chunk of each of the savoy and red cabbage and cut thinly by hand.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Alcohol-free
Egg free
Gluten free
Lactose free
Non-dairy
Vegetarian
Autumn
Christmas
Winter
BBQ
Birthday
Buffet
Party
Picnic
Chef recipes
Cooking for 2 person
Cooking for large family
Cooking for single person
Take away food
Creative
Easy
Natural
Cooking
Dinner
Lunch
Thai
Vietnamese
Side dish
Mediterranean
Vegetable dish
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Comments
Excellent recipe. I added some carrot and used less cabbage and used pineapple tin pieces instead of mango. Played around with dressing quantities as I thought 100ml of lime juice too much so used only about 20 ml and dressing was great The peanuts add a real kick to this dish and the whole combo tastes amazing so make sure you have mint and coriander and chilli!
Hi Jen, I can't quite work out what you mean on your post. It reduces down to quite a sticky consistency but it's never been so tacky for me that I couldnt' add the oil to it. So not sure if it's something you're doing re the MC?
Stephanie Johnstone
Hi Stephanie,
when end you reduce the syrup for dressing, do you up the MC on the lid? I didn't because it was not specified in the step but I got something that is really thick and once it cools down, there is no way I can mix it into the oil. It sort of harden up. Any idea?
Thanks Jen. I've made it so many times. It's a favourite everywhere I take it.
Stephanie Johnstone
Amazing salad. I can't stop thinking about it after trying it for the first time.
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