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Cooking time:
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Serves: 6
1 red cabbage (about a quarter to a third)
2 medium carrots, peeled
2 peppers
(optional) spring onions, mange tout, sugar snap peas or any firm veg you enjoy raw
For the dressing:
1tbsp olive oil
2tbsp sesame oil
2tbsp apple cider vinegar (according to taste)
2tbsp honey or agave nectar
1tbsp soy sauce
1tsp salt
1 sliced chilli (seeds in or out, depending on how hot you like it) or use a good chilli oil or condiment
1 knob of freshly sliced or grated ginger (can be done in food processor on fine grater) or use a ginger paste
1 clove of garlic, crushed
To serve (optional):
fresh coriander
toasted sesame seeds
A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or two in the fridge. It's super quick to pull together if you use the food processor grating function (on coarse setting) but otherwise it can be easily chopped with a knife. Feel free to play around with the veg but I love red cabbage, carrots and peppers.
- words: Charlotte Butterworth
- pictures: David Merewether
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