Ingredients:

  • 1 medium head (approx. 600 g) Green Cabbage, finely shredded
  • 1/2 medium head (approx. 200 g) Red Cabbage, finely shredded
  • 3 large (approx. 200 g) Carrots, julienned or shredded
  • 1 large Red Bell Pepper, thinly sliced
  • 4 Spring Onions (Scallions), white and green parts, thinly sliced
  • 1/2 cup (120 ml) finely chopped Fresh Coriander (Cilantro), packed
  • 1/2 cup (120 ml) Neutral Oil (e.g., Rapeseed/Canola or light Olive Oil)
  • 1/4 cup (60 ml) Rice Vinegar (unseasoned)
  • 1/4 cup (60 ml) Reduced-Sodium Soy Sauce (or Tamari for Gluten-Free)
  • 3 tablespoons (45 ml) Fresh Lime Juice
  • 2 tablespoons (30 ml) Toasted Sesame Oil
  • 2 tablespoons (30 ml) Honey or Maple Syrup
  • 1 tablespoon (15 g) Fresh Ginger, finely grated
  • 1 teaspoon (5 g) Garlic, finely minced (about 1 medium clove)
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/2 cup (60 g) Dry Roasted Peanuts (unsalted), coarsely chopped
  • 2 tablespoons (30 g) Sesame Seeds (mix of white and black), toasted
  • 1/2 medium Fresh Red Chilli (optional), deseeded and finely sliced

Instructions:

  1. Prepare the Base: Finely shred both the green and red cabbage. Julienne the carrots and thinly slice the bell pepper and spring onions. Roughly chop the fresh coriander. Place all prepared vegetables and coriander into an extra-large mixing bowl and set aside.
  2. Whisk the Dressing: In a jar or small bowl, combine the neutral oil, rice vinegar, soy sauce, lime juice, toasted sesame oil, and honey. Grate the fresh ginger and mince the garlic directly into the liquid mixture. Add salt and pepper. Whisk vigorously until fully combined and slightly emulsified. Taste and adjust the balance as desired (more lime for tang or honey for sweetness).
  3. Toast the Garnishes: In a small dry frying pan, gently toast the sesame seeds over medium heat for 2-3 minutes until fragrant. Remove immediately to cool. Coarsely chop the peanuts and finely slice the fresh chilli (if using).
  4. Assemble and Chill: Pour about two-thirds of the dressing over the vegetables in the large mixing bowl, reserving the rest. Gently toss the slaw thoroughly until the vegetables are evenly coated. Cover the bowl and refrigerate for a minimum of 25 minutes to allow the flavours to marry.
  5. Finish and Serve: Just before serving, remove the slaw from the fridge. Check moisture and add a final splash of the reserved dressing if needed. Sprinkle the toasted sesame seeds, chopped peanuts, and sliced chilli over the top. Toss lightly one final time and serve immediately for maximum crunch.