Colourful slaw with ginger & peanuts

Recipe
Colourful slaw with ginger & peanuts
Serves 8 – 10
Recipe developed for Cooking from the heart SA, by Pharma Dynamics.
This colourful salad is made for a crowd! It’s perfect to make at your next braai and unlike a heavily mayonnaise-based coleslaw, this slaw is light and refreshing! The Asian-inspired dressing with soya sauce, ginger and chilli pairs perfectly with the sweet pineapple and crunchy veggies. See the tips to make the most of this slaw.
Ingredients
Dressing
¼ cup (60 ml) olive oil
3 tbsp (45 ml) red grape or apple cider vinegar
2 tbsp (30 ml) soy sauce
4 tsp (20 ml) finely grated fresh ginger
1 small red chilli, seeded and finely chopped, or to taste (optional)
3 tbsp (45 ml) chopped fresh coriander or parsley
¼ cup (60 ml) finely chopped unsalted peanuts
lemon juice and black pepper to taste
Salad
2 cups (500 ml) each shredded white and red cabbage (or more white)
1 large spinach leaf, shredded
2 carrots, peeled and coarsely grated
¼ cucumber, quartered and thinly sliced
1 medium pineapple, quartered and thinly sliced
1 celery stalk with the leaves, thinly sliced
½ red or green pepper, seeded, quartered and thinly sliced
Method
- Dressing: Stir all the ingredients together in a mixing bowl.
- Salad: Mix all the slaw ingredients together in a large bowl. Pour two thirds of the dressing over and toss well. Allow salad to stand for 10-15 minutes before serving it. This will allow the salad to marinate.
- Serve slaw with the remaining dressing as a side dish at a braai.
Tips
- Use the dressing as a marinade for fish, chicken, pork or veggies. Or toss it into a pan full of lightly sautéd veggies for a quick stir-fry.
- Add toasted coconut, to the dressing instead of the peanuts.
- Serve with steak or leftover braaied chicken in wholewheat rolls or pitas for a delicious meal.
Image by Adel Ferreira Photography, courtesy of Cooking from the heart SA.