We are off on holiday next week so I’m trying to use up everything we have in the fringe and freezer. This is the perfect recipe to make that last piece of cabbage in the back of the fridge get a new life. On this occasion we had the salad together with pan fried sea bass fillets. My 4 year old got a version of the salad without the dressing as I make it spicy (if you don’t like spice just leave the chilli out) and a side of steamed rice and off course the fish.
Serves 2 (3 if you serve rice as well)
Asian slaw with Mint and Peanuts
150 g carrots (about 2 medium size), julienne
100 g red cabbage, thinly sliced
100 g white cabbage, thinly sliced
3 springs of mint, sliced
1 small red chilli, thinly sliced
1.5 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp maple syrup
juice of 1 lime
a handful of roasted unsalted peanuts, roughly chopped
Prepare the dressing by mixing the soya sauce, sesame oil, maple syrup and lime juice.
Julienne the carrots (I use a julienne peeler that makes this really easy), slice the cabbage, mint and chilli.
Roughly chop the peanuts.
Combine all ingredients and mix well. I normally poor the dressing on the salad about 15 minutes before we are about to eat as this gives the vegetables time to soak it up an soften a bit.