WITH LIME DRESSING
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,
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