What’s for dinner? Colourful slaw with ginger and peanut dressing
Looking for a unique slaw that wows? This crunchy Asian-inspired cabbage slaw is it!
![6 JANUARY - Colourful slaw with ginger and peanut dressing (Medium)](https://images.caxton.co.za/wp-content/uploads/sites/10/2021/12/6-january-colourful-slaw-with-ginger-and-peanut-dressing-medium-780x470.jpg)
You’ll need:
For the dressing – ¼ cup olive or canola oil; 3 Tbsp red grape or apple cider vinegar; 2 Tbsp soy sauce; 4 tsp finely grated fresh ginger; 1 small red chilli, seeded and finely chopped, or to taste (optional); 3 Tbsp chopped fresh coriander or parsley; ¼ cup finely chopped unsalted peanuts lemon juice and black pepper to taste.
For the salad – 2 cups 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.
How to:
Dressing: Stir all the ingredients together in a mixing bowl.
Salad: Mix all the slaw ingredients together in a large bowl. Pour 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 with steak or leftover braaied chicken in whole-wheat rolls or pitas.
Tips:
This dressing can be used as a marinade for fish, chicken, pork or veggies.
Add toasted coconut to the dressing instead of the peanuts.
*Recipe and image by www.cookingfromtheheart.co.za