Asian Inspired Red Cabbage Slaw with Peanut Ginger Dressing

A tangle of jewel-bright cabbage, sweet carrot ribbons and sharp onion, kissed with ginger, garlic and lime. The dressing, silky with peanut, warmed with chilli and sweetened by maple, clings to each strand like a secret embrace. Scattered with fresh coriander, it’s a bowl where crunch meets cream, spice meets sweetness, and every bite feels like a little love story told through colour and flavour

Simple in its make up, complex in its flavour, one mouthful will never be enough…

This recipe has become renowned with my friends and family, always requested at gatherings…

The recipe is simple to scale up for a crowd….

And keeps well as a fridge staple for those days when you are too busy to cook but need something wholesome and nourishing..

slaw, asian slaw, side salad, salad inspo, autumn recipes, winter salad, fall salad, side dish, healthy fats, protein, protein salad, coleslaw

Yield: 4 as a side

Author: Suze Morrison

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Asian Inspired Red Cabbage Slaw with Peanut Ginger Dressing

Prep time: 11 MinTotal time: 11 Min

A tangle of jewel-bright cabbage, sweet carrot ribbons and sharp onion, kissed with ginger, garlic and lime. The dressing, silky with peanut, warmed with chilli and sweetened by maple, clings to each strand like a secret embrace. Scattered with fresh coriander, it’s a bowl where crunch meets cream, spice meets sweetness, and every bite feels like a little love story told through colour and flavour

Ingredients

For the slaw

• ½ medium red cabbage, finely shredded
• 2 medium carrots, julienned or grated
• 1 small red onion (or spring onions for a milder taste), thinly sliced
• A small handful of fresh coriander leaves, roughly chopped

For the dressing

• 2 tbsp crunchy peanut butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup (or honey if preferred)
• 1 clove garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1 red chilli, deseeded and finely chopped (adjust to heat preference)
• Juice of 1 lime
• 3 tbsp olive oil
• 1–2 tbsp warm water (to loosen, if needed)

Instructions

1. In a large bowl, combine the shredded red cabbage, carrot, and onion. Toss lightly to mix.
2. In a small bowl or jar, whisk together the peanut butter, soy sauce, maple syrup, garlic, ginger, chilli, lime juice, and olive oil.
3. If the dressing is too thick, whisk in a splash of warm water until it becomes pourable but still creamy.
4. Pour the dressing over the vegetables and toss well to coat everything evenly. It is best to massage the dressing into the vegetables with your hands to macerate them, use plastic gloves if needed.
5. Scatter over the fresh coriander leaves and fold through just before serving for a burst of freshness.
6. Taste and adjust: more lime for brightness, soy for salt, or maple for sweetness.

https://gourmetglow.co.uk/recipes/asian-style-slaw

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