Vegan Kilaw

Serve: 4-6

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  • 1 packet Slendier Organic Soybean Spaghetti
  • 1 lemon juiced
  • 1 large Onion, very thinly sliced
  • 250g coconut cream
  • 2 cloves of garlic, finely grated
  • 2 cm piece of ginger, finely grated
  • 2 tsp freshly cracked black pepper
  • 2 tsp ground turmeric
  • 1 green capsicum, cut into small dice
  • 5 red radishes, cut into small dice
  • 5 spring onions, cut into small rounds
  • 3 firm red tomatoes, cut into small dice
  • 2 large cos lettuces, separated into individual “lettuce cups”
  • Lemon slices (to serve)



  1. Remove the Slendier Organic Soybean Spaghetti from its packet and hold it firmly with both your hands. Snap the pasta noodles in half, then take each half and snap it in half again. Cook in a large pot of salted water according to package instructions and allow to cool completely in colander.
  2. Take the onion slices and the lemon juice and combine in a small bowl. Massage and separate the onions slices so each one is coated in lemon juice and allow to sit for at least 30 minutes.
  3. In a large mixing bowl, mix the coconut cream, garlic, ginger, pepper, and turmeric until homogeneous. Add the Slendier pasta as well as the onion slices (reserve the lemon juice) and mix to combine. Add salt to taste, then add the reserved lemon juice, one tablespoon at a time, until it tastes yummy and balanced.
  4. Mix the capsicum, radishes, spring onions and tomatoes in a small bowl.
  5. Divide the kilaw between the lettuce cups and top each one with a bit of the diced salad. Serve on a large plate with lemon slices.

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