Spicy Peanut Red Cabbage Slaw
Inspired by techniques from America's Test Kitchen.
A vibrant red cabbage slaw in a creamy peanut butter dressing with ginger, garlic and chilli, topped with spring onions.
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Method
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Equipment
- large bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 124 kcal |
| Protein | 4.6 g |
| Carbohydrate | 13.4 g |
| of which sugars | 7.4 g |
| of which free sugars | 1.9 g |
| Fat | 7 g |
| of which saturates | 1.4 g |
| Fibre | 3 g |
| Salt | 0.7 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dressing
- 80 g crunchy peanut butter (unsweetened)
- 2 garlic cloves, grated
- 1 tsp grated fresh ginger
- 12 g light brown sugar about 1 tbsp
- 1½ tbsp rice vinegar
- ¼ tsp dried chilli flakes
- 3 tbsp hot water
- 3 g fine sea salt or table salt about ½ tsp
Slaw
- 600 g red cabbage, finely shredded
- 3 spring onions, thinly sliced on the diagonal
- 1
Make the dressing. Whisk the peanut butter, garlic, ginger, brown sugar, vinegar, chilli flakes and hot water in the bowl until creamy.
- 2
Toss. Add the cabbage and salt and toss well until coated.
- 3
Serve. Scatter with spring onions and serve within a few hours.
Storage
Best on the day; keeps up to 1 day in the fridge but softens. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
