Satay Coleslaw

Who doesn’t love the crunch of fresh veg? This raw mix of red cabbage, the sweetness of carrot, and freshness of beansprouts delivers in texture. The dressing hits home with a crunch of peanut butter, smoothness of mayo, and a hint of spice.

This can be a ‘clear the fridge’ coleslaw too - just keep the red cababge and beansprouts for texture. It would benefit from a handful of chopped coriander, pak choy, or Chinese cabbage. Get creative!

This side dish pairs well with roasted meats or at a BBQ. Marinade some chicken thighs in soy sauce and sesame oil as a great excuse to make the coleslaw.

 

Step 1 - Prepare your vegetables

• Finely slice the red cabbage - knife, processor or mandolin

• Throw in a handful of beansprouts

• Peel and grate a carrot

• Finely slice a red chilli
  Top tip: taste a little of the chilli and add more or less depending on the heat level, and your own personal taste

• Mix all of the veg together before you add the dressing

 

Step 2 - Dress the slaw

• Mix all of the dressing ingredients together in a small bowl

• Taste and adjust the seasoning, remembering you want it strong in taste as it will dilute on the mass of veg

• Tip half of the dressing into the slaw and give a good mix

• Taste and add more dressing until the coleslaw gets to the consistency you like

Tip the coleslaw into your favourite serving bowl, straight on to plates, or just fork it into your mouth!

 

 Ingredients - Satay coleslaw

• 500g red cabbage

• 150g beansprouts

• 1 red chilli

• 1 large carrot

• 2 tbsp crunchy peanut butter

• 175ml mayonnaise

• 1 tbsp Sriracha sauce

• 0.5 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp fresh ginger, minced