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Afternoon Sports Mike Stroud
Afternoon Sports Mike Stroud
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
Visit Helen’s website for more recipes like this
Image by Adel Ferreira
Written by: Mike Stroud
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