Asian Slaw

||||

½ white cabbage (shredded)

2 red peppers (finely sliced)

3 carrots (grated)

A handful of beansprouts

1 red chilli  (finely chopped)

A thumb of ginger (finely chopped)

A small bunch of mint (finely chopped)

A large bunch of parsley (finely chopped)

1tbsp sesame seeds (toasted)

1tbsp salted peanuts (chopped)

DRESSING

1 lime (juiced)

2tbsp sesame oil

2tbsp soy sauce

1tbsp vegetable oil

1tbsp peanut butter

1tbsp rice wine vinegar

1tbsp honey

BEST SERVED WITH MISO AUBERGINE

3-4 aubergines (chopped into 3cm wedges)

1tbsp olive oil

2tbsp soy sauce

2tbsp white miso

1½tbsp honey or maple syrup

2tbsp sesame oil

---

Chop and assemble the slaw ingredients, excluding the sesame seeds and peanuts. In a separate bowl mix the dressing and then pour over the slaw and stir thoroughly. Top with sesame seeds and peanuts.

I suggest serving the slaw with miso aubergines. Preheat the oven to 180°C/Fan 160°C/Gas 5.

Place the aubergines in a baking tray and drizzle over the olive oil, place in the oven and cook for 20 minutes. Mix the miso marinade separately in a bowl.

Remove the aubergines from the oven, checking they are soft and mix with the miso marinade, place back in the oven for a further 20 minutes or until completely tender and crisping.

Sprinkle over any leftover sesame seeds and serve alongside the Asian Slaw for a delicious midweek meat and dairy free meal.

||||