The coleslaw keeps very well for a few days if you only dress it as you need it, just cover it in damp kitchen paper and store it in the fridge.
Serves 4 people, Prep 20 mins
Ingredients
4 carrots grated
1/4 white cabbage shredded
1⁄4 red cabbage shredded
1 courgette grated
2 long red peppers thinly sliced
100g mangetout sliced
3 scallions, thinly sliced
.
Dressing- mix in a jar
30ml apple cider vinegar
90ml extra virgin olive oil
1 lime, zest & juice
1 tbsp chili oil
1 tsp fish sauce
1 tbsp honey
1 tbsp sesame oil
thumb piece ginger, finely grated
2 tsp salt
Method:
Variations
I love it topped with chopped salted peanuts!
Enjoy!