Name: Crunchy Slaw with Peanut Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Red Cabbage; 250 g White Cabbage; 3 Carrots (medium, whole); 4 tbsp Rice Vinegar; 40 g Whole Earth Organic Crunchy Peanut Butter; 30 g Maple Syrup; 2 tbsp Rapeseed Oil; 1 tbsp Soy Sauce (Light and Dark Varieties); 1 tsp Sesame Oil; 4 g Ginger Puree; 4 g Garlic Puree

AuthorEncodeDifficultyBeginner

White cabbage and carrot slaw with Asian peanut style dressing.

Yields4 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

250 g Red Cabbage

250 g White Cabbage

3 Carrots (medium, whole)

4 tbsp Rice Vinegar

40 g Whole Earth Organic Crunchy Peanut Butter

30 g Maple Syrup

2 tbsp Rapeseed Oil

1 tbsp Soy Sauce (Light and Dark Varieties)

1 tsp Sesame Oil

4 g Ginger Puree

4 g Garlic Puree

Remove the outer layer from the white and red cabbage (approx. 1/2 head of each), cut in half and remove the thickened stalk portion from the middle. Then finely slice the cabbage and place in a large bowl.

Take a box grater and grate the 3 large carrots and add these to the bowl.

In a jug whisk together the; 1/4 cup(4 tbsp) rice vinegar, 2 tbsp honey or maple syrup, and 2tbsp rapeseed (any neutral tasting oil); 1 tbsp soy sauce, 1 tsp ginger puree, 1 tsp garlic puree, 1 tsp sesame oil, and 1 tbsp (40g) peanut butter [can also be swapped for another nut butter]. Combine well and pour over the vegetables. If too thick add a splash of water to get a good dressing consistency.

Mix well and allow to sit for 5-10 mins before serving.

Ingredients