LAYERED GREEN SLAW WITH COCONUT AND LIME DRESSING
For the dressing
250ml coconut milk Juice and zest of 1 lime 1T soy sauce 2t honey 62.5ml good-quality coriander pesto ½t chilli flakes 1T shredded, peeled ginger
For the slaw
¾ Chinese or regular cabbage, finely sliced 1 fennel bulb, shaved 2 green apples, cut into matchsticks 2 cups micro whole radishes 1 cup finely shredded purple kale ½ cup mint leaves ½ cup coriander leaves 1 cup sprouts ½ cup roasted peanuts ½ cup toasted pumpkin seeds ¼ cup toasted sesame seeds Mix the dressing ingredients and pour into a large glass container.
Layer the slaw components one on top of another, ending with the nuts and seeds. Toss to mix at the table.
For a more substantial meal, add a layer of glass noodles and cooked prawns or tofu. Experiment with a variety of dressings as well as seasonal vegetables and herbs.