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Crunchy Slaw

This fresh, crunchy slaw with a light sesame, soy and lime dressing, is just the ticket in hot weather.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

For the slaw:
  • 1/2 small red cabbage
  • 2 large carrots
  • 1.5 green apples e.g. Granny Smith
  • 1 mild red chilli
  • 1.5 tablespoons toasted sesame seeds
  • a large handful of mint leaves
  • 1-2 handfuls of salted roasted peanuts
  • pomegranate seeds to serve optional
For the dressing:
  • juice of 1.5 limes
  • 4 teaspoons sesame oil
  • 2.5 tablespoons soy sauce use gluten free tamari sauce if needed
  • 2 tablespoons extra virgin olive oil

Method
 

  1. Cut out the core of the cabbage (big hard bit in the middle). Cut your half cabbage in half again, and finely shred each piece.
  2. Peel the carrots and coarsely grate them.
  3. Core the apples, thinly slice them, and then cut the slices into thin matchsticks.
  4. Deseed the chilli and chop and finely chop it.
  5. If your sesame seeds are not already toasted, toast them in a dry frying pan (i.e. not oiled) over a low heat, stirring constantly to stop them burning, until they start to turn golden.
  6. Finely chop the mint leaves.
  7. Roughly chop the peanuts.
  8. Toss all the above ingredients together and set aside.
  9. Whisk together all the dressing ingredients – lime juice, sesame oil, soy sauce and olive oil.
  10. Pour the dressing over the slaw and toss together just before serving.

Notes

If you are taking this with you to a BBQ or picnic, take the dressing along in a sealed jar and add when you get there. If you add the dressing to far in advance, the slaw will start to go soggy.
The pomegranate seeds are an optional extra, I’d recommend serving them on the side so people can add some on top of their portion if they want to, as not everyone likes them.