Thai Satay Slaw

Serve cold with any spicy Asian dish – Success assured

INGREDIENTS
4 cups Shredded Cabbage (red/white or a mix of both) I use a Japanese Mandoline to cut the cabbage.
1 Cup of Carrot Strips
1/2 Cup Mint Leaves
2 Spring Onions finely sliced (I also use a Mandoline)
2 Tablespoon Roasted Peanuts roughly chopped


PEANUT SATAY DRESSING
2 Tablespoon Smooth Peanut Butter
1/4 Cup Coconut Milk
3 Tablespoon Lime juice
1 Tablespoon Fish Sauce
1 Tablespoon Honey
1/2 Tablespoon Hot Chilli Peppe
r 1 Tablespoon of Sriracha Sauce

PREPARATION
Prepare the dressing by mixing all ingredients in a small bowl using a whisk.
In a large bowl, put all the cabbage, carrot, mint leaves and spring onion

When ready to serve, add half of the dressing and gently toss until well combined. Add the remaining dressing and top with Roasted peanuts.
I prepare the dressing the night before – The flavour has time to develop.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: