ASIAN SLAW WITH BOILED EGG AND HOME-MADE CROUTONS

What you’ll need

FOR THE SLAW

1¼ cup red cabbage, shredded 1¼ cup green cabbage, shredded

cup bean sprouts

3 carrots, cut into matchsticks 1 red pepper, thinly sliced 4 spring onions, thinly sliced 4 tbsp coriander, chopped

FOR THE DRESSING

5 tbsp olive oil

3 tbsp rice vinegar

3 tbsp soy sauce

2 tsp honey

1½ tsp ginger, finely chopped 1 chilli, thinly sliced

FOR THE CROUTONS

4 thick slices brown bread, cut into cubes

4 tbsp olive oil

2 tbsp sesame seeds

TO SERVE

4 eggs, boiled

4 handfuls wasabi peanuts

Steps to success

FOR THE SLAW

1 Toss all the slaw ingredients together in a bowl.

FOR THE DRESSING

2 Whisk the dressing ingredients together until combined.

FOR THE CROUTONS

3 Preheat the oven to 180°C. Brush the bread with olive oil and sprinkle with sesame seeds. Bake for 10–15 minutes, tossing, until golden brown and crispy.

FOR A TAKEAWAY LUNCH

4 Divide the slaw and eggs between four lunch boxes and place the dressing in a sealable container. 5 Divide the croutons and peanuts between separate compartments and mix together just before you’re ready to eat.