CRUNCHY SLAW WITH PEANUT-LIME DRESSING

Prep time 20 mins Serves 4

INGREDIENTS

½ small red cabbage, thinly sliced on a mandolin

½ bunch kale, leaves thinly sliced (stems discarded)

3 beetroot, julienned on a mandolin

3 spring onions, thinly sliced 2 tbsp peanut oil

Juice of ½ lime, plus extra lime halves to serve

200g baby green beans, trimmed and halved

½ pineapple, cut into chunks Mixed sprouts, such as sunflower, radish and mung bean, to serve Chopped roasted peanuts and coriander, to serve PEANUT-LIME DRESSING

1 tbsp peanut oil

2 red or golden shallots, finely chopped

2 garlic cloves, finely chopped 1 small red chilli, finely chopped 400ml coconut cream 150g roasted unsalted peanuts 2½ tbsp tamari

1 tbsp coconut sugar Juice of 2 limes, or to taste 2 tsp tamarind concentrate

METHOD

For dressing, heat oil in a small saucepan over medium-high heat, add shallot, garlic and chilli and sauté until softened, 2-3 mins, then transfer to a food processor, add remaining ingredients and process until smooth. Season to taste. Combine cabbage, kale, beetroot and spring onion in a bowl with oil and lime juice, season to taste and toss to combine. Spread on a large platter, top with beans and pineapple, drizzle with a little dressing and scatter with sprouts, peanuts and coriander. Serve with lime wedges and remaining dressing.