Winter Green Salad
Equipment
- Chopping knife
- Mixing bowl
Ingredients
- 1 medium Chinese cabbage
- 1 small red cabbage
- 150 g sweetheart cabbage
- 150 g Brussels sprouts
- 1 large carrot peeled
- 1 bunch spring onion shredded
- 100 g edamame beans
- 60 g roasted, salted peanuts chopped
- 2 tbsp toasted sesame seeds
For the dressing
- 40 g fresh ginger peeled and finely grated
- 1 clove garlic finely grated
- 1 red chilli deseeded and finely chopped
- 80 ml sesame oil
- 80 ml light soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp soft brown sugar
- 1 tbsp peanut butter
Instructions
- 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.
- 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.
- Toss the dressing into the veg, adding a little at a time until everything is combined. Serve topped with the remaining sesame seeds.
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.
Nutrition
Calories: 435kcal
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