Recipes
Recipes with my own touch
Servings
4 as a side
Ingredients
Dressing:
60ml honey
60ml vegetable oil
60ml unseasoned rice vinegar
15ml soy sauce or tamari
5ml Asian sesame oil
15ml smooth peanut butter
1ml salt
1ml Sriracha sauce (optional)
15ml fresh ginger, grated
1 large garlic clove, crushed
Slaw:
750ml finely sliced white cabbage
250ml finely sliced red cabbage
500ml finely grated carrots
6 spring onions, finely sliced
125ml peanuts, roasted and roughly chopped
125ml coriander, chopped
60ml mint leaves, chopped
Asian coleslaw with ginger peanut dressing
Cabbage is having a bit of a moment right now, and I feel as if I’ve been waiting for it all along. This Asian Cabbage Salad with peanut dressing is light and bright, filling, and has been adding a burst of life to my lunch routine.
Method
- Make the dressing by combining all the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
- Combine all the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing.
- Taste and adjust seasoning if necessary. Serve as a side to chicken, fish cakes, pork fillet.
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