LAY­ERED GREEN SLAW WITH CO­CONUT AND LIME DRESS­ING

House and Leisure (South Africa) - - Leisure Food -

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.

SERVES 4

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.

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