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 (if you can’t find Kosher for Pesach, use regular vinegar)
3 tablespoons lemon juice
100 ml (3.4 fl oz) olive oil
3 tablespoons brown sugar
1 tablespoon grated fresh ginger
2 crushed garlic cloves
4 tablespoons smooth peanut butter (kitniyot – can be left out)
How to do it
1. Place all the sliced vegetables in a large salad bowl.
2. Whisk all the dressing ingredients together well and pour over the slaw.
3. Toss the salad and allow to sit for about half an hour before serving.