NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

This bright, crunchy salad is great as part of a mixed spread, and also per­fect for pil­ing into tor­tillas or wraps with some tasty meat such as the pork belly on page 128.

¼ green cab­bage, finely shred­ded

¼ red cab­bage, finely shred­ded

1 red onion, very thinly sliced

1 red chilli, seeds re­moved, thinly sliced 1 red cap­sicum, seeds re­moved,

thinly sliced

1 medium car­rot, peeled and finely

sliced into ba­tons

1 bunch co­rian­der, leaves only


2 large limes, juiced 2 ta­ble­spoons cider vine­gar 2 ta­ble­spoons olive oil 2 tea­spoons caster sugar

Place all the slaw in­gre­di­ents in a large bowl and toss to com­bine.

Com­bine dress­ing in­gre­di­ents in a sep­a­rate bowl, stir­ring un­til caster sugar dis­solves.

Toss dress­ing through slaw just be­fore serv­ing, sea­son­ing with flaky sea salt and freshly ground black pep­per to taste. Serves 6-8

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