Coleslaw with Creamy Dressing

Indian and Malay food is known for their fiery but flavoursome curries turned down by a cooling sambal. This coleslaw can be seen as a type of sambal served in small portions or as a proper salad where everybody helps themselves from a large serving platter. The dressing is creamy, almost like a thin mayonnaise, flavoured with a hint of curry, flavoursome, but not hot.



  • 3 Carmién Rooibos teabags
  • 3¼ fl oz boiling water
  • 1 egg
  • finely grated rind and juice of 1 lemon
  • pinch of salt and ground cumin
  • 6¾ fl oz cold-pressed avocado oil


  • 6 beetroot cooked skinned and cut into wedges or slices
  • ½ a small cabbage thinly sliced
  • 6 baby carrots peeled and julienned if preferred
  • 1 cubed green pepper
  • 3½ oz raisins
  • 1 chopped bunch of coriander leaves
  • A sprig of mint, chopped


  • 1 oz each pecan and macadamia nuts
  • Handful fried onions
  • Handful roasted sesame seeds and sunflower seeds


  1. Place the tea bags in a large measuring jug (or jug of the stick blender).
  2. Pour over the boiling water, infuse for 5 minutes, give the bags a good squeeze and remove the bags.
  3. Let cool.
  4. Add the egg, lemon rind and juice as well as salt and cumin.
  5. Blend with a stick blender until emulsified, about 5 minutes.
  6. Slowly add the oil and keep on mixing with the stick blender till all the oil is added.
  7. Keep in fridge till needed.


  1. Arrange all the salad ingredients on a large salad platter or in small bowls, pour over the salad dressing and slightly mix.
  2. Just before serving, sprinkle with nuts, onions and seeds.