Sweet & Sour Vegetable Slaw

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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.

30 minutes
Serves: 8 - 10 portions
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
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


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.