Sweet & Sour Vegetable Slaw
An interesting and delicious combination of coleslaw & crudité ingredients, brought together with a sweet and sour dressing. Great addition to the lunch or dinner table.
Kitchen Tip! Leftovers can be kept covered in the fridge for u to 3 days, although the vegetables will soften as they stand. Great way to use any left overs is to stir fry in a hot pan or wok.
|
Prep: |
30 minutes |
|
| Serves: | 8 - 10 portions |
| Ingredients |
|---|
| 4 scallions, chopped |
| 1 green peppers, halved and thinly sliced |
| 2 red peppers, halved and thinly sliced |
| 1 yellow pepper, halved and thinly sliced |
| ½ head firm cauliflower, thinly sliced or shaved |
| ½ head firm broccoli, thinly sliced |
| 80g fresh coriander, roughly chopped |
| Dressing |
| 250ml pineapple juice |
| 2 limes, rind grated and limes juiced |
| 1 tsp honey |
| 2 tsp sesame oil |
| 1 tsp sea salt, coarse |
| 1g chilli flakes, red |
| ½ cabbage (about 400g), thinly shredded |
directions
1 Prepare all the vegetables and mix together in a large bowl. Keep one tablespoon of fresh coriander out for garnish.
2 Dressing: Make the dressing by mixing all ingredients together. Allow to stand (infuse) for 15 minutes and then taste and adjust sweetness if necessary.
3 Whisk the dressing together and pour over the vegetables. Toss well to combine. Leave to stand for 15 minutes or up to 2 hours, before serving.
4 Just before serving, toss again and garnish with extra reserved coriander.
