Colourful slaw with ginger and peanuts

The colours in this salad remind us of the tradition of a special seven colour Sunday lunch- something many South Africans enjoy.

Ready in

1 hour

Serving size

Serves 8 – 10

Ingredients

  • Dressing
  • ¼ cup (60 ml) olive or canola oil
  • 3 tbsp (45 ml) red grape or apple cider vinegar
  • 2 tbsp (30 ml) soy sauce
  • 4 tsp (20 ml) finely grated fresh ginger
  • 1 small red chilli, seeded and finely chopped, or to taste (optional)
  • 3 tbsp (45 ml) chopped fresh coriander or parsley
  • ¼ cup (60 ml) finely chopped unsalted peanuts
  • lemon juice and black pepper to taste
  • Salad
  • 2 cups (500 ml) each shredded white and red cabbage (or more white)
  • 1 large spinach leaf, shredded
  • 2 carrots, peeled and coarsely grated
  • ¼ cucumber, quartered and thinly sliced
  • 1 medium pineapple, quartered and thinly sliced
  • 1 celery stalk with the leaves, thinly sliced
  • ½ red or green pepper, seeded, quartered and thinly sliced

Method

  1. Dressing: Stir all the ingredients together in a mixing bowl.
  2. Salad: Mix all the slaw ingredients together in a large bowl. Pour the dressing over and toss well. Allow salad to stand for 10-15 minutes before serving it. This will allow the salad to marinate.
  3. Serve slaw as a side dish at a braai.
Tip-icon

Tips

  1. This dressing can be used as a marinade for fish, chicken, pork or veggies.
  2. Add toasted coconut, to the dressing instead of the peanuts.
  3. Serve with steak or leftover braaied chicken in wholewheat rolls or pitas.

Colourful slaw with ginger and peanuts video

This recipe is from Cooking from the heart, 4th edition: Braai

Download the recipe book