How to Make Summer Slaw with Peanut Dressing

Ingredients

• ½ (about 200 g) cabbage
• 1 medium red capsicum
• 2 (about 150 g in total) small medium carrots
• 50 g raisins
• A small handful of coriander leaves

• 75 g raw peanuts, coarsely chopped
• 1 tbs sesame seeds
• 2 tbs tamari
• 1 tsp sugar

• 2 tbs no-sugar-added peanut butter (crunchy or smooth)
• ½ large lime juice
• 2 tsp toasted sesame oil
• 2 tsp tamari
• 2 tsp rice vinegar (or you can use apple cider vinegar instead)
• 2 tsp sugar
• ¼ garlic clove, finely grated
• 1 tsp ginger, freshly grated

1. First make the peanut topping. Put the peanuts into a medium non-stick pan and toast gently over a moderate heat, tossing often, until they start to turn golden. Add sesame seeds and tamari and cook for a couple of mins. Use a spatula to stir the mix with the tamari as it thickens. Stop cooking when the tamari is reduced to a sticky coating on the nuts. Take off the heat and stir in sugar; set aside to cool.
2. To make the dressing, put the peanut butter into a large bowl, add the lime juice and whisk to combine. Now whisk in the other ingredients, one by one, until you have a nicely amalgamated dressing.
3. Cut the cabbage in half again, trim out the core from each section, then slice up thinly and add it to the dressing.
4. Quarter the capsicum and remove stalk, seeds and membranes. Slice the flesh fairly thinly and add it to the cabbage.
5. Peel or scrub and trim the carrots and grate them coarsely into the bowl with the other veg. Add raisins and mix thoroughly.
6. Transfer the salad to a serving dish. Scatter with coriander, then the coated peanuts and seeds, and it’s ready to serve.