During the summer I had such a good day with fellow food obsessive, Rona. She’s one of my absolute best friends, and only she appreciates the excitement I have for food and all things food related! She’s a keeper!
On this particular day we spent all day wandering around the Brighton Laines, taking in all the sights and smells, and were utterly inspired to make something delicious for dinner. We made a full-on Asian feast on the barbecue. Grilled ginger and lemongrass whole sea bass with scallop, prawn, pineapple and coconut skewers, and the star of the show; the side dish of rainbow slaw!
It is packed full of Asian flavours, with a ridiculously good peanut and ginger dressing. It was so good I had to make it again the following day so I could take it to work for my lunches! Honestly, you need to make this. End of!
Prep Time: 20 minutes Cook Time: 0 Servings: 6
For the Slaw
- 1 green, red or white cabbage, shredded
- 2 – 3 large carrots, grated
- 2 red bell peppers, thinly sliced
- 1 cup cooked and shelled edamame beans
- 1 pack of beansprouts
- 2 – 3 spring onions, sliced thinly
- 1/2 cup chopped or whole salted peanuts
- 1/2 cup coriander
For the dressing
- 1/4 cup honey
- 1/4 cup plain oil such as vegetable
- 1/4 rice vinegar
- 1 tablespoon tamari sauce (soy sauce if you do not react to the gluten)
- 1 tablespoon peanut butter (I used Meridian Foods crunchy peanut nut butter)
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce
- 1 tablespoon ginger, minced
- 1 large garlic clove, minced
- Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter mixes in completely to the sauce, then set aside
- Combine all of the slaw ingredients in a large bowl, add the dressing and toss well.
- Let the rainbow slaw sit for at least 10 minutes so that all the flavours all infuse in to the vegetables.
- Taste and adjust the seasoning, adding more Sriracha sauce if you want it spicy.
- Serve cold and enjoy!