No cooking to be done, preparation takes around 20 to 30 minutes
Portion for 3 - 4 people
2 Medium sized carrots
Half a red cabbage
A small pointed (white) cabbage
4 dessert spoons olive oil
5 dessert spoons gluten-free soy or Tamari sauce
1 dessert spoon palm sugar (alternatively use 2 teaspoons honey)
1 teaspoon sea salt
100 g unsalted peanuts
2 dessert spoons sesame seeds
1 teaspoon toasted sesame oil
1 thumb sized piece of fresh ginger
1 Thai dried red chilli (optional)
This is an excellent salad or side dish to have for a hot summer’s day. Begin by peeling the ginger then using a hand grater to grate it into a measuring jug. Add the olive oil, sesame oil, soy, salt and palm sugar to the ginger then mix well and set aside.
Continue by setting up a blender with a grating blade then peel, top and tail the carrots and grate in the blender. Once done remove the grated carrot and add to a large salad bowl. Change the blade in the blender to one with a fine long blade to finely slice the cabbages. Roughly cut the washed cabbage and use the blender to finely slice and add to the carrot. Juice the lime and pour over the cabbage giving it a good mix.
Continue by heating a dry frying pan then adding the sesame seeds and toasting then stirring constantly until they begin to pop or smoke, then set aside to cool. Use the same pan to toast the peanuts until they are golden brown then place the nuts in a pestle and mortar and roughly crush. Now roughly chop the Thai chilli and add all ingredients to the cabbage and carrot mix, stir thoroughly and you are ready to serve. The slaw is best eaten freshly made.