Asian Red Cabbage Slaw [vegan]
This crunchy Asian red cabbage slaw is tossed in a deliciously zingy lime dressing.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 375 g red cabbage
- 200 g carrot
- 200 g apple
- 5 spring onions
- 30 g chopped coriander
- 2-3 Tbsp chopped mint
- 75 g salted peanuts
- 2 Tbsp sesame seeds
- 1 small red chilli
FOR THE DRESSING:
- 2 Tbsp sesame oil
- 2 Tbsp olive oil
- 3 Tbsp fresh lime juice
- 1 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 Tbsp finely grated fresh ginger
- 2 garlic cloves grated
- 2 tsp light soy sauce
Instructions
- Using a mandoline or sharp knife, cut the red cabbage into very thin slices.375 g red cabbage
- Grate the carrots on the coarse side of a cheese grater.200 g carrot
- Cut the apple into small dice.200 g apple
- Slice the spring onions.5 spring onions
- Add the red cabbage, carrot, apple and spring onions together in a large bowl. Mix in the chopped coriander and mint, as well as the peanuts.30 g chopped coriander, 2-3 Tbsp chopped mint, 75 g salted peanuts
- Make the dressing by whisking together all its ingredients. Toss the salad in the dressing. Place on a serving dish.2 Tbsp sesame oil, 2 Tbsp olive oil, 3 Tbsp fresh lime juice, 1 Tbsp rice vinegar, 2 Tbsp sugar, 1 Tbsp finely grated fresh ginger, 2 garlic cloves grated, 2 tsp light soy sauce
- Dry toast the sesame seeds in a pan until golden.2 Tbsp sesame seeds
- Top the salad with toasted sesame seeds and chopped red chilli.1 small red chilli
Nutrition
Serving: 1servingCalories: 248kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 213mgPotassium: 485mgFiber: 5gSugar: 12gVitamin A: 6797IUVitamin C: 45mgCalcium: 98mgIron: 2mg