What’s for dinner? Colourful slaw with ginger and peanut dressing

You’ll need:

For the dressing – ¼ cup olive or canola oil; 3 Tbsp red grape or apple cider vinegar; 2 Tbsp soy sauce; 4 tsp finely grated fresh ginger; 1 small red chilli, seeded and finely chopped, or to taste (optional); 3 Tbsp chopped fresh coriander or parsley; ¼ cup finely chopped unsalted peanuts lemon juice and black pepper to taste.

For the salad – 2 cups 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.

How to: 

Dressing: Stir all the ingredients together in a mixing bowl.

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.

Serve with steak or leftover braaied chicken in whole-wheat rolls or pitas.

Tips:

This dressing can be used as a marinade for fish, chicken, pork or veggies.

Add toasted coconut to the dressing instead of the peanuts.

*Recipe and image by  www.cookingfromtheheart.co.za