| Servings | Prep Time |
| 4servings | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
Ingredients
- 1/2 small Chinese cabbage
- 2 red peppers cut into thin strips
- 1 cucumber seeded and thinly sliced
- 1/3 cup roasted salted peanuts coarsely chopped
- 1 small handful fresh coriander (cilantro) sprigs
- Soy and Ginger Dressing
- 2 tbsp sunflower or vegetable oil
- 1 tsp toasted sesame oil
- 1 1/2 tbsp white wine vinegar
- 1 1/2 tbsp soy sauce
- 1 small clove garlic crushed
- 1 tsp fresh ginger grated
- 1-2 tsp honey
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Halve the cabbage lengthwise and remove the stalk. Wash the halves and shake off the excess water, then slice the cabbage crosswise into thin strips. Place in a large salad bowl.
- Add the red peppers and cucumbers to the cabbage and toss to combine. Sprinkle the peanuts over the salad.
Soy and Ginger Dressing
- Whisk the oils, vinegar and soy sauce into a small bowl. Stir in the garlic and ginger, then add the honey, to taste.
- Add the dressing to the salad and toss to combine. Stir the coriander sprigs through the salad and serve.
Recipe Notes
Tip: Add the dressing just before serving to prevent the cabbage from wilting.
Per serving: 190 calories, 5 g protein, 16 g fat (2 g saturated fat), 6 g carbohydrate (5 g sugars), 2 g fibre, 580 mg sodium
