Ginger Peanut Slaw
Here's a flavourful way to get your antioxidants in! This can also taste great as a warm dish as well, with cooked veggies instead. Which way will you try?
Equipment
- food processor optional
- knife
- mixing bowl
- measuring cup & spoon
- large spoon
- cheese grater (for carrots, if not using food processor)
Ingredients
- 1 Cup carrot (shredded or grated)
- 1.5 Cups cabbage (shredded)
- 1.5 Cups broccoli (chopped)
- 1 Cup red pepper (sliced)
Dressing
- 1.5 Tbsp peanut butter (melt or soften for easier mixing)
- 1.5 Tbsp sesame oil
- 3 Tbsp white vingegar
- 1 Tbsp white sugar
- 1.5 Tbsp soya sauce
- 1 tsp ginger powder (double if using fresh ginger)
Instructions
- Prepare vegetables: Chop broccoli into small (1-2cm) pieces. If using a food processor, attach grater and grate/shred carrots and cabbage; use slicing attachment to slice up red pepper. If using a knife instead, just slice cabbage & red pepper into fine slices, and grate carrots using a cheese grater.
- Mix dressing ingredients well, and pour over the vegetables. Can leave in the fridge until your meal, or enjoy right away.