1 small red onion halved and very thinly sliced
500 g (1 lb) white cabbage thinly sliced
200 g (7 oz) red cabbage thinly sliced
2 peppers (yellow or red) thinly sliced
A handful of shredded fresh mint leaves
3 tablespoons red wine vinegar
3 tablespoons lemon juice
100 ml (3.4 fl oz) extra virgin olive oil
1 tablespoon sesame oil
4 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon grated fresh ginger
2 crushed garlic cloves
4 tablespoons smooth peanut butter
How to do it
1. Place all the sliced vegetables in a large salad bowl.
2. Whisk all the dressing ingredients together well. Note: This makes a lot of dressing and I didn’t put it all on the salad, but I am very glad I have some left over to use again!
3. Toss the salad and allow to sit for about half an hour before serving.
From Bill Granger’s “Bill’s Everyday Asian“