Rainbow slaw

Rainbow slaw

By
From
Good Better Green
Serves
4-6

Every cook should have a good coleslaw recipe in their repertoire. This one is particularly refreshing and tantalising, and the dressing takes it out of the sphere of the ordinary.

Ingredients

Quantity Ingredient
1/2 large pineapple, peeled and “eyes” removed
1/2 small red cabbage, finely shredded
1/2 chinese cabbage, finely shredded
350g carrots, coarsely grated
1 small romaine lettuce head, halved lengthways and finely shredded
25g chives
20 large mint leaves, finely shredded
2 red chillies, very finely chopped
handful dryroasted peanuts

For the dressing

Quantity Ingredient
2 teaspoons shoyu or tamari
2 tablespoons cider vinegar
1 heaped tablespoon grated peeled ginger
1 tablespoon untoasted sesame oil
1 tablespoon toasted sesame oil
2 tablespoons unsalted peanut butter
1 teaspoon raw honey
1/2 teaspoon sea salt

Method

  1. For the dressing, put all the ingredients in a glass jar, screw on the lid and shake vigorously. Set aside.
  2. Grate the pineapple on the coarse side of a box grater. I usually do this on a tray, as it does get messy. Scoop the pineapple †esh into a colander or sieve, set it over a bowl and leave to drain.
  3. Put the shredded cabbages, carrots and lettuce into a large mixing bowl. Snip the bunch of chives into tiny pieces straight into the bowl using scissors. Add the mint and chillies.
  4. Add the drained pineapple to the salad with enough dressing to coat. Give it a good mix and serve with the peanuts sprinkled on top.
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