Ingredients:

  • 4 cups finely shredded Green Cabbage
  • 2 cups finely shredded Red Cabbage
  • 2 large Carrots, shredded or julienned
  • 4 stalks Spring Onions (Scallions), thinly sliced
  • 1/2 cup packed Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup Roasted Unsalted Peanuts, roughly chopped
  • 2 tbsp Toasted Sesame Seeds, for garnishing
  • 1/3 cup Unseasoned Rice Vinegar
  • 3 tbsp Low Sodium Soy Sauce
  • 2 tbsp Toasted Sesame Oil
  • 2 tbsp Fresh Lime Juice (juice of about 1 large lime)
  • 1 tbsp Honey or Maple Syrup
  • 1 tbsp Fresh Ginger, finely grated
  • 1 large clove Garlic, finely minced or grated
  • 1/2 tsp Red Chilli Flakes (optional, for heat)
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prepare the Vegetables (The Crunch Base): Thoroughly wash and dry all vegetables. Shred the green and red cabbage into very fine strips. Julienne or coarsely shred the carrots. Thinly slice the spring onions and roughly chop the coriander. Reserve a small amount of the greens for garnish. Place the vegetables in a large mixing bowl and toss gently to combine the colours and textures evenly.
  2. Whisk the Dressing: In a small bowl or measuring jug, combine all the dressing ingredients: rice vinegar, soy sauce, sesame oil, lime juice, honey/syrup, grated ginger, minced garlic, chili flakes (if using), salt, and pepper. Whisk vigorously until the honey/syrup is fully dissolved and the dressing is uniform. Taste the dressing and adjust the balance (more lime for tang, more honey for sweetness) if necessary.
  3. Marinate and Chill: Pour three-quarters (3/4) of the prepared dressing over the slaw mixture. Toss thoroughly until every piece of vegetable is lightly coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours, to allow the flavors to marry and the cabbage to slightly soften.
  4. Finish and Serve: Just before serving, toss the slaw again. If it looks dry, add the remaining reserved dressing until it reaches your preferred level of moisture. Stir in the chopped peanuts. Transfer the slaw to a serving dish and garnish with the reserved spring onion greens, extra coriander, and a sprinkle of toasted sesame seeds. Serve immediately.