Lime, Ginger and Sesame Slaw
Serves 4 as a side dish
Ready in 15 minutes
This fresh, zingy, crunchy slaw is a great accompaniment to Asian dishes, as a vegan side at summer BBQ’s and in colourful Buddha Bowls. You could also add a spoon of peanut butter or crushed toasted peanuts for a ‘Pad Thai’ style finish the salad.
300g shredded or grated vegetables, such as red cabbage, carrot, red or green peppers etc.
3cm piece of fresh ginger, grated
1 red chilli
Juice of 1 large lime
2 spring onions
1 tbsp of rice wine vinegar
1 tsp honey
1 tsp sesame oil
Handful of chopped coriander
1 tsp of black or white sesame seeds
- Chop and grate the raw vegetables, spring onion, ginger and chilli and place in a mixing bowl, tossing together until thoroughly combined.
- In a small bowl, combine the vinegar, lime juice, sesame oil and honey.
- Pour the dressing over the salad, along with a teaspoon of sesame seeds and mix together before serving.