Rain­bow Slaw

READY IN 15 MIN­UTES

Recipes+ - - Index -

125g snow peas

+ 1 large car­rot, coarsely grated

+ ½ red onion, finely chopped

+ 2 cups shred­ded green cab­bage

+ 1 cup shred­ded red cab­bage

+ 1 yel­low cap­sicum, thinly sliced

+ 1½ ta­ble­spoons rice wine vine­gar

+ 1 ta­ble­spoon veg­etable or peanut oil

+ 2 tea­spoons minced gin­ger

+ 2 tea­spoons sesame oil

Place snow peas in a heat­proof bowl. Cover with boil­ing wa­ter; stand for 2 min­utes. Drain; re­fresh un­der cold wa­ter, then cut into match­sticks. Place in a large bowl, along with the car­rot, onion, cab­bage and cap­sicum. Whisk vine­gar, veg­etable oil, gin­ger and sesame oil in a bowl. Add to cab­bage mix­ture; toss to com­bine.

Serves 6

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