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
Shop ingredients for this recipe
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