Asian-inspired Slaw with Peanut Butter, Soy & Lime Dressing
We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round.
We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.
For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.
TO SERVE 2 AS A MAIN, 4 AS A SIDE DISH
1/4 cabbage (any variety, red, white or Chinese leaf)
2-3 bunch of spring onions
1 small red pepper
½ carrot
½ small bulb of fennel
Handful of fresh coriander leaves
Handful toasted cashews or peanuts (optional)
For the dressing
1 heaped tablespoon peanut butter
1 lime, juiced
1 tsp fish sauce
1 tsp soy sauce
1 tsp rice wine vinegar
½ clove garlic, crushed
1 tbsp fresh ginger, grated
1 tsp brown sugar or honey
1-2 tbsp neutral oil
To make the dressing, place all the ingredients apart from the oil and sugar/honey into a bowl. Whisk well to combine and drizzle in the oil, while whisking. Add the sugar/honey, taste the dressing and adjust the seasoning to create a balance of flavours.
For the slaw, simply shred or thinly slice all the vegetables into evenly sized pieces. Pour over the dressing and top with the coriander leaves. Taste for seasoning once more. Once happy, pile onto bowls and enjoy. You could add a sprinkle of toasted nuts for extra crunch if you wanted.
