Asian Slaw


Asian Slaw

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

Dressing Ingredients

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


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