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Lime and ginger slaw

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free Vegan Vegetarian

This spicy slaw is a welcome addition to any summer barbecue. Serve with Thai-style prawns or sticky ribs.

By The Hairy Bikers

From Hairy Bikers Everyday Gourmets

Ingredients

For the slaw

½ Chinese cabbage, finely shredded
½ red cabbage finely shredded
1 red onion, peeled, finely chopped
4 spring onions, trimmed, finely sliced at an angle
3 pak choi, cut in half lengthways, finely sliced
150g/5oz fresh beansprouts
75g/3oz mangetout, julienned
1 bunch fresh mint leaves
1 bunch fresh coriander, leaves only
75g/3oz Japanese pickled ginger (available from Asian supermarkets)

For the dressing

125ml/4½fl oz rice wine vinegar
1 tsp sea salt flakes
125ml/4½fl oz extra virgin olive oil
2 limes, juice only
2 tbsp sesame oil
4 tbsp mirin
1 tbsp finely grated fresh ginger

Method

For the slaw, mix together all the slaw ingredients in large bowl.
For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve.