Chilli & peanut slaw
- Sara Buenfeld
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Serves 4
Easy
Prep: 15 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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Shred carrot, cabbage and onion, then add Asian flavours: peanut, coriander, chilli and lime
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 large carrot
coarsely grated
-
½ small white cabbage
shredded
-
1 red onion
thinly sliced
-
generous handful coriander
chopped
-
50g salted roasted peanut
For the dressing
-
1 tbsp white wine vinegar
-
zest 1 lime
plus 1 tbsp juice
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3 tbsp sunflower oil
-
1 red chilli
deseeded and finely chopped
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generous pinch sugar
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Nutrition: per serving
-
kcal191
-
fat15g
-
saturates2g
-
carbs9g
-
sugars8g
-
fibre4g
-
protein4g
-
salt0.2g
low
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Method
-
step 1
Mix all the dressing ingredients with seasoning in a bowl or food container. Pile the salad ingredients on top and scatter with the peanuts. Toss just before serving.
Recipe from Good Food magazine, August 2012
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A star rating of 5 out of 5.2 ratings
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