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Cover - Winter Green Salad

Winter Green Salad

20 mins
435 cals per serving
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Donal's Notes

This is bound by an addictive spiced peanut butter dressing which will be the pay off for anyone who isn’t a fan of getting their five a day. For those who are, it’s a bonus amongst a bevy of crunchy slaw ingredients like edamame, shaved cabbage and carrot alongside some roughly pounded peanuts for salty texture.

Ingredients

Chinese cabbage
Chinese cabbage
red cabbage
red cabbage
sweetheart cabbage
sweetheart cabbage
Brussels sprouts
Brussels sprouts
carrot
carrot
spring onion
spring onion
edamame beans
edamame beans
roasted, salted peanuts
roasted, salted peanuts
toasted sesame seeds
toasted sesame seeds
fresh ginger
fresh ginger
garlic
garlic
red chilli
red chilli
sesame oil
sesame oil
light soy sauce
light soy sauce
rice wine vinegar
rice wine vinegar
soft brown sugar
soft brown sugar
peanut butter
peanut butter

Equipment

Chopping knife
Chopping knife
Mixing bowl
Mixing bowl

Method

1

Use the shredding function on your food processor to finely shred the cabbages, sprouts and carrot. Alternatively shred them finely with a sharp cook’s knife and use a julienne peeler to shred the carrot. Transfer to a large mixing bowl with the spring onions, edamame, peanuts and most of the sesame seeds.

2

In a separate mixing bowl add all of the dressing ingredients and whisk until combined, adding 50ml of water to loosen if the dressing feels too thick.

3

Toss the dressing into the veg, adding a little at a time until everything is combined. Serve topped with the remaining sesame seeds.

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