Thai-style coleslaw with spicy peanut dressing
Ingredients
Salad
- Red cabbage
- Cucumber
- Carrots
- Spring onions
- Red/orange peppers
- Lettuce
- (or whatever crunchy vegetables you enjoy/have at home)
Dressing
- Three tablespoons of (non UPF)peanut butter (crunchy or smooth, your choice!)
- A clove of garlic, minced
- A knob of fresh ginger, chopped finely/minced
- Chilli flakes
- A tablespoon of olive or sesame oil
- Three tablespoons of soy sauce
- Juice of one lime
(Optional: A packet of (non UPF) noodles, such as Sainsbury’s wholewheat noodles, or Clearspring wide Udon noodles).
Method
1. Cut all the salad vegetables finely into small pieces (or use a food processor if you have one). Place veggies into a bowl and put in the fridge.
2. If you’re using them, cook the noodles as per instructions and leave to cool and drain
3. To make the dressing, combine all ingredients and mix well. If the mixture is too thick, loosen with a little cold water and continue to mix until smooth. Place into a bowl or a glass jar and put it in the fridge.
Notes
Both salad and dressing will last happily in the fridge for 2-3 days, provided you don’t put the dressing on the salad! What I like to do is serve the salad in a bowl and add the dressing only when I’m ready to eat it. That way the veggies stay crunchy and delicious.
It’s a really easy recipe to make and take to work. Mix a batch of salad with some dressing and pop into a Tupperware box or transportable dish, or bring the dressing separately. You could always add a bit of cooked chicken or tofu on top for some extra protein.
