Dressing
¼ cup (60 ml) olive or canola oil
3 tbsp (45 ml) red grape or apple cider vinegar
2 tbsp (30 ml) soy sauce
4 tsp (20 ml) finely grated fresh ginger
1 small red chilli, seeded and finely chopped, or to taste (optional)
3 tbsp (45 ml) chopped fresh coriander or parsley
¼ cup (60 ml) 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)
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.Tips
. This dressing can be used as a marinade for fish, chicken, pork or veggies.
. Add toasted coconut to the dressing instead of the peanuts.
. Serve with steak or leftover braaied chicken in whole-wheat rolls or pitas.
