Asian rainbow slaw
This is a fresh, colourful Asian-inspired take on traditional coleslaw.
We do all the cutting and shredding of the cabbages, carrots, spring onions and coriander to make this salad a doddle for you to throw together.
We gently cook the ginger and garlic before adding to the other dressing ingredients - sugar, soy sauce, rice vinegar and sesame oil.
All you have to do is toss the dressing through the salad and scatter with the peanuts which we have toasted and lightly crushed.
|PER 100G (RAW)||PER SMALL SALAD|
Serve with the marinated salmon with lemongrass and ginger or any Asian dish.
It's also delicious as a light lunch on its own - maybe with some marinated tempeh to beef it up for vegetarians.
Not suitable for freezing.
Remove the dressing and peanut/sesame seed sachets. Toss the dressing through the salad and scatter with nuts before serving.