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.
|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.