Green Chilli and Lime Slaw
I like coleslaw nearly as much as I like potato salad. I’m sure you can guess where I’m going with this already, yep this is the healthy version, though.
Anyway, back to today. Suffice to say the days of creamy mayo-laden coleslaw are mostly long gone for me. Who cares though when you discover how easy it is to make tasty, crunchy slaw, how versatile it is and also when you read everywhere about the benefits of raw veggies, especially the gut-healthy properties of cabbage. #Winning
As I say, I make slaw a lot. For this recipe, I've gone for an Asian feel with coriander, fiery green chilli and a soy-based dressing. It's simple yet effective. Cliche? Maybe, but right and that's what counts. ;-)
Green Chilli and Lime Slaw
PREP TIME - 10 MINS | DIFFICULTY RATING - EASY | SERVES - 4 | RECIPE TYPE - SIDE
Ingredients - Slaw
1/2 a white cabbage, sliced thinly
3 medium carrots, grated
1 small bunch of coriander (25g), chopped
1 green chilli, chopped
1 red onion, thinly sliced
1tsp sesame seeds for decorating
Ingredients - Dressing
Juice of 1 lime
1 tbsp of extra virgin olive oil
1 tbsp of white wine vinegar
2 tbsp reduced salt soy sauce
Instructions
*Optional* Prep the cabbage by slicing thinly and placing in a bowl with a pinch of rock salt, a splash of vinegar and extra virgin olive oil. Toss well so that all leaves are coated, cover and leave in the fridge over night or for at least 4 hours.
Slice all the other veg.
Make the dressing and pour over the slaw. Drain if there's lots of excess.
Add sesame seeds before serving.
My notes and tips
Giving the cabbage a night in the fridge with the salt, oil and vinegar gives it a lovely wilt yet the perfect crunch, and the seasoning enhances the flavour. If possible, give it a shake a couple of times during storage. It's worth doing.
I really like this slaw nice and spicy, however you can dial it down with less if it's too much.
I like white cabbage in this particular slaw; red will work just as well though.
Hope you like this recipe as much as I do, and just so you know, it works quite nicely with some cheese in a sandwich if you were to feel the urge!
PS - this recipe was featured in Vegan Living magazine