VEGAN OPTION

WINTER COLESLAW WITH THAI PEANUT BUTTER DRESSING

You can eat this coleslaw as a light meal or it makes a good accompaniment to griddled chicken, king prawns (jumbo shrimp) or tofu.

SERVES 4

PREP 10 MINUTES

2 carrots, cut into thin matchsticks or strips

1 Chinese cabbage (Napa cabbage), shredded

¼ red cabbage, shredded

½ cucumber, cut into thin strips

1 avocado, peeled, stoned (pitted) and cubed

a handful of coriander (cilantro), chopped

THAI PEANUT BUTTER DRESSING

65g (2½oz/¼ cup) smooth peanut butter

2 tbsp peanut (groundnut) or vegetable oil

juice of 1 lime

1 tbsp nam pla (Thai fish sauce)

1 tbsp rice vinegar

1 tsp grated fresh root ginger

1 garlic clove, crushed

a pinch of dried crushed chilli flakes

1 tbsp soft brown sugar

Make the Thai peanut butter dressing: put all the ingredients in a blender or food processor and blitz until smooth.

Put the carrots, Chinese cabbage, red cabbage, cucumber and avocado in a bowl and mix gently together.

Pour the dressing over the coleslaw mixture and toss gently. Sprinkle with coriander and serve.

VARIATIONS

  • Use green or white cabbage, kale, chopped spring greens or thinly sliced broccoli.
  • Add some chopped roasted peanuts to the salad.
  • Stir in some grated onion, sliced spring onions (scallions) or thinly sliced red or yellow (bell) peppers.