Make the dressing first – at least an hour ahead so the flavours have time to mature.
In a jar combine, half a cup of lime juice, half a cup of sugar, a quarter cup each of mirin, soy and vegetable oil.
Crush about 4 cloves of garlic and add this along with 4 finely chopped chillis and 4 tsp grated ginger. Add some freshly cracked black pepper and shake the jar vigourously to combine (with the lid on!)
Set aside in the fridge for at least an hour.
For the salad – shred or grate all the vegetables (the capsicum needs to be cut into little battons – like you would if you were adding it to traditional coleslaw.
*Just a quick note that the bok choy in this recipe replaces shredded cabbage in the first version I made – i like bok choy as a cabbage replacement in summer when the pests that love cabbage are so prevalent that more pestacides are used and smaller cabbages are less available.*
Toss all the vegetables together and dress, top with crushed peanuts.
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