Tuesday, 1 December 2015

Winter Slaw with Thai Peanut Dressing

About two years ago I went for dinner at a dear friends house and she served me this. Or something like this, it was peanutty red cabbage, that's for sure. It has stuck with me since then as such a beautiful merging of English and Thai with a sprinkling of Christmas (the red cabbage). I'm sure that's what she was going for.

For lack of the original recipe, I have coined my own version which will hopefully hit the same notes. This is crunchy, refreshing, healthy, indulgent and oh so moreish. If you want to do something unbelievably scrummy and a little bit different with your red cabbage, please follow suit. I didn't even use the magimix and it only took me 10 mins to chop everything, quick winner I'd say. Plus look how pretty it is.

Thanks Tress. I owe you one.

Winter Slaw with Thai Peanut Dressing

Kitchen Stuff: Mixing bowl, small frying pan, sharp knife 

Quantities: Serves 6

Timings: 15 mins


1/2 red cabbage, shredded 
2-3 large carrots, cut into matchsticks 
1 red pepper, cut into slivers 
1 cucumber, halved & de-seeded then sliced on the diagonal 
2-3 spring onions, thinly sliced on the diagonal
1 large handful of picked coriander leaves
1-2 large handfuls of plain cashew nuts
1 red chilli, thinly sliced (to garnish)

Peanut dressing
2 heaped tablespoons (1/4 cup) creamy peanut butter (sugar free is best)
2 tablespoons brown rice vinegar
1 lime, juiced (about 2 tbsp)
3 tablespoons rapeseed oil
1 tablespoons light soy sauce
1 tbsp sugar
1 tsp honey
2 garlic cloves, pressed (or finely chopped)
1 inch square piece of ginger, grated (or finely chopped)
1 tsp sea salt
1/4 tsp chilli flakes
1/2 fresh red chilli, finely chopped
2 tbsp coriander leaves, chopped


1. CASHEWS: Toast your cashew nuts in a small frying pan over a medium heat for a few minutes until they are toasted (or lightly charred). Watch carefully so they don't burn.

2. SLAW: Prepare your vegetables. Combine the shredded cabbage, carrot matchsticks, slivered red pepper, sliced cucumber, sliced spring onions and coriander leaves together in a bowl. 

3. PEANUT DRESSING: Combine all your dressing ingredients and mix together thoroughly. If you like a very smooth dressing, you can put this in your food processor and whiz until smooth. If you are happy for a chunkier dressing, just combine thoroughly until all mixed together. Don't dress your slaw until serving time.

 4. SERVE: Mix your dressing in with your slaw bit by bit until you are happy with the consistency. Top with toasted cashew nuts, coriander leaves and some sliced chilli. Enjoy.