Colourful and Tasty

This crunchy salad from Heleen Meyer delivers on all levels – colour, taste and texture! The variety of fresh ingredients all complement one another beautifully and the dressing is really special. Enjoy it as a side dish with any meat, from chicken, pork or steak to even fish. This recipe makes a big batch, so if you don’t need to feed a crowd, only make half the recipe. Or add cooked chicken to the rest the next day for a light meal.

Another tip from Heleen, is that the dressing is delicious as a marinade for fish, chicken, pork or veggies. You can also substitute the peanuts with cashew nuts or even toasted coconut. Another great way to use the salad, is as a filling for wholewheat rolls or pitas with leftover steak or chicken.

Colourful slaw with ginger & peanuts

Serves 8 – 10

Recipe by Heleen Meyer for Cooking from the heart SA, by Pharma Dynamics

Dressing

60 ml (¼ cup) olive oil

45 ml (3 tbsp) red grape or apple cider vinegar

30 ml (2 tbsp) soy sauce

20 ml (4 tsp) finely grated fresh ginger

1 small red chilli, seeded and finely chopped, or to taste (optional)

45 ml (3 tbsp) chopped fresh coriander or Italian parsley

60 ml (¼ cup) finely chopped unsalted peanuts

lemon juice and black pepper to taste

Salad

500 ml (2 cups) each shredded white and red cabbage (or more white cabbage)

1 large spinach leaf, shredded

2 carrots, peeled and coarsely grated

¼ cucumber, quartered and thinly sliced

1 medium pineapple, quartered and thinly sliced

1 celery stalk with the leaves, thinly sliced

½ red or green pepper, seeded, quartered and thinly sliced

1. Dressing: Stir all the ingredients together in a mixing bowl.
2. Salad: Mix all the slaw ingredients together in a large bowl. Pour the dressing over and toss well. Allow salad to stand for 10-15 minutes before serving it. This will allow the salad to marinate.
3. Serve slaw as a side dish at a braai or with any other meat of your choice.

Visit Helen’s website for more recipes like this

Image by Adel Ferreira