Asian coleslaw with peanuts and chilli

The Peterborough Evening Telegraph - - Food & Drink - By Jane Bax­ter, River­ford Field Kitchen. Taken from the River­ford Farm Cook Book (Serves 4)

In­gre­di­ents: ½ cab­bage, finely shred­ded 3 car­rots, coarsely grated 2 ap­ples, grated 1 red pep­per, sliced 100g beansprouts (op­tional) 1 tomato, chopped 2 tbsp crushed roasted peanuts For the dress­ing: 1 gar­lic clove, crushed ½ onions, finely sliced 1 chilli, chopped 1 tbsp Thai fish sauce 1½ tbsp brown sugar 3 tbsp le­mon juice a dash of sweet chilli sauce Com­bine all the dress­ing in­gre­di­ents, ei­ther in a pes­tle and mor­tar or by whisk­ing them to­gether in a bowl. Set aside. Mix to­gether all the veg­eta­bles, toss with the dress­ing and pile on a serv­ing plate. Sprin­kle with the roasted peanuts.

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