For me, this is the taste of summer! Lots of crunchy, healthy vegetables in a tangy dressing and some added crunch from the peanuts. It’s the perfect accompaniment to a casual lunch buffet, BBQ or Sunday lunch.
Whisk together the dressing ingredients and set aside.
Place all the salad ingredients (except the peanuts) in a large serving bowl and mix well. Add the dressing and mix again until everything is well coated.
Sprinkle over the chopped peanuts and serve.
¼ white cabbage, finely shredded
¼ red cabbage finely shredded
2 medium carrots coarsely grated
1 red onion, finely sliced
A handful of beansprouts
½ red chilli finely chopped
2 spring onions, finely sliced
50g roasted peanuts, roughly chopped
For the dressing:
The juice of 2 limes
1 teaspoon coconut sugar
1 teaspoon vegan ‘fish sauce’ – or light soy
1 finely chopped clove of garlic
juices
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