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Ginger-chilli-soy coleslaw (v)

This side dish is light, crisp, and humming with flavour.
Serves 8 as a side.
Vegan.

Original post (with pictures) here.

Ingredients:

1 head cabbage, roughly chopped
1/2 cup broccoli florets
2 carrots, thinly sliced
2 tbsp fresh grated ginger (equal to approximately 1 thumb sized piece)
1/4 cup lime juice
1/4 cup sweet chilli sauce (or 1/8 cup regular hot chilli sauce with 2 tbsp brown sugar)
1/4 cup soy sauce
Chopped peanuts, to serve

Method:
1. Place your chopped cabbage and brocolli in a large bowl and cover with boiling water. Allow to stand, uncovered for 5 minutes.
(This first step is probably optional but I find raw cabbage much nicer if allowed to soften briefly.)
2. While the vegetables are standing, mix your ginger, lime juice, sweet chili sauce and soy sauce and whisk to combine.
3. Drain the cabbage and broccoli and add the carrots to the bowl. Pour over the dressing and mix through. Serve with crushed peanuts.
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