Prep time:

Cooking time:

Total time:

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.

  1. Chop the red cabbage and carrots using the coarse setting of your food processor grater, or finely chop. Finely slice the peppers and spring onions if using.
  2. Make the dressing by whisking all the ingredients together in a bowl.
  3. Put the sliced/grated veg into a large bowl and mix. Pour over the dressing and stir. It can happily sit in the fridge for a couple of hours letting the flavours mix, or can be served immediately.
  4. Just prior to serving, stir in the chopped coriander and sprinkle over the sesame seeds, if using.

  • words:
  • pictures: David Merewether

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