Nutritious salad for the week
This Asian style slaw is easy to make ahead and dress as you need it
Summer is about being outdoors, making the most of the weather and enjoying time together.
I love making this salad and it keeps for up to 5 days, be sure to cover with cold wet kitchen paper and only dress it as you are about to serve it. This salad is perfect with BBQ, great with a piece of fish, perfect in a salad jar and lovely with fish tacos! Whats not to love about this?!
Ingredients: Serves 8-10 portions
4 carrots grated
1/4 white cabbage shredded
1⁄4 red cabbage shredded
1 courgette grated
2 long red peppers thinly sliced
100g mangetout or green beans 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:
1. Prepare the vegetables, cover with wet kitchen paper but don’t dress it until you want to eat it, that way it will stay fresh in the fridge for days.
2. Make the dressing by shaking all the ingredients in a jar, and dress as needed.
Sit back and enjoy!
