Side Servings

Caribbean peach slaw salad with crispy tofu

15 minutes
5 minutes
Wine/Spirit Pairing
Lourensford Viognier 2007

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • ¼ cabbage, finely sliced or shredded
  • 1 small red onion, finely sliced or shredded
  • 4 carrots, peeled and grated
  • 3 ripe peaches, sliced into thin wedges
  • 2 t masala powder
  • 1 t sea salt
  • 4 T French mayonnaise
  • olive oil, to shallow fry
  • 200 g tofu, sliced into 3cm cubes
  • 1 t black pepper, freshly ground
  • 2 T curry leaves

Mix the vegetables and peaches together.
Add the curry powder, salt and enough mayonnaise to bind the ingredients together lightly.
Mix well and season to taste.
Heat the olive oil in a pan.
Roll cubes of tofu in black pepper and fry until lightly golden and crisp.
Add curry leaves and fry for a few minutes until crisp.
Serve with the salad.
Per serving: 1118.9kJ, 6.5g protein, 16.5g fat, 20.9g carbs

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes


Load more