Name: Crunchy Asian cabbage and peanut slaw with ponzu dressing
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3-4 cups shredded or finely sliced cabbage; 2-3 baby bok choy, leaves and stems finely sliced; 2 stalks celery, finely sliced; 3/4 cup chopped, roasted peanuts; 3/4 cup chopped coriander (leaves and stalks); 2 tablespoon lightly toasted sesame seeds (toast in dry frying pan over medium heat until fragrant and lightly coloured; remove from pan immediately); Dressing; 1 tablespoon tamari or soy sauce* (check labels if eating gluten-free); juice ½ lemon or 1 lime; 1 teaspoon sesame oil; 2 teaspoon rice vinegar* or apple cider vinegar; 1 1/2 teaspoon sweet chilli sauce*; 1 teaspoon finely grated ginger; 1 tablespoon extra virgin olive oil; 1 large red chilli, finely chopped (optional); 1 kaffir lime leaf, midrib removed, finely sliced (optional)

Crunchy Asian cabbage and peanut slaw with ponzu dressing

Nadia Lim's fresh, crunchy slaw recipe has a zesty, Asian-inspired ponzu dressing, peanuts, cabbage and raw bok choy, which is fantastic in salads. Add poached chicken or salmon for a protein kick

Ingredients

3-4 cups shredded or finely sliced cabbage

2-3 baby bok choy, leaves and stems finely sliced

2 stalks celery, finely sliced

3/4 cup chopped, roasted peanuts

3/4 cup chopped coriander (leaves and stalks)

2 tablespoon lightly toasted sesame seeds (toast in dry frying pan over medium heat until fragrant and lightly coloured; remove from pan immediately)

Dressing

1 tablespoon tamari or soy sauce* (check labels if eating gluten-free)

juice ½ lemon or 1 lime

1 teaspoon sesame oil

2 teaspoon rice vinegar* or apple cider vinegar

1 1/2 teaspoon sweet chilli sauce*

1 teaspoon finely grated ginger

1 tablespoon extra virgin olive oil

1 large red chilli, finely chopped (optional)

1 kaffir lime leaf, midrib removed, finely sliced (optional)

Method

1.Mix dressing ingredients together.

2.Toss salad ingredients together and dress just before serving. If you like, add roast or poached chicken, or pan-fried salmon.

Check label if eating gluten-free

Note

Nadia Lim

Ingredients

Method

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