Serves
4 People
Cooking Time
30 minutes
Season
Autumn
Winter
Summer
Spring
Dietary
Vegan
Recipe by SJ
Adapted from one of my favourite dishes in a Thai restaurant, this fresh and zingy slaw is bursting with colour and flavour! Very quick to prepare, and keeps well in the fridge if you make a big batch.
Ingredients
Slaw
1 red onion
1/2 red cabbage
1 green cabbage (can use point cabbage or white cabbage as substitute)
4 carrots
Dressing
3 chillies
Thumb sized ginger (peeled & chopped)
25 grams Coriander (or more if you like coriander!)
100ml soy sauce
200ml sesame oil
3 cloves of garlic (peeled & chopped)
1/2 tablespoon Demerara sugar
Lime juice and lime zest of 1 lime
Garnish
Red chilli, finely sliced
Handful of cashews, roughly chopped
Coriander
Instructions
- Chop up cabbage, finely slice the red onion, peel and grate the carrots and assemble altogether in a bowl
- Combine all the slaw dressing ingredients in bowl and blend with a hand-blender. Taste and add extra chilli or sugar as required.
- Add the dressing to the to veg and mix through
- Finely slice red chilli, roughly chop the cashews and coriander, and scatter on top as a garnish
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