I realised that I haven’t uploaded many side dishes to this site.  The first recipe I’d like to formally present as a side dish is one of my husband’s favorites, my tangy peanut-ginger slaw.  It is lighter than regular coleslaw, but just as easy to prepare.

You will need:
1/2 cup shredded red cabbage
1/2 cup shredded white cabbage
2 Tbsp thinly sliced spring onions
1/4 cup julienned carrots
1 tsp peanut butter
2 tsp dark soy sauce
1 tsp rice wine vinegar
1 tsp dark brown sugar
1 tsp ginger paste (or fresh minced ginger)

1. In a large bowl, combine veggies and toss.

2. In a small bowl, combine peanut butter, soy sauce, rice wine vinegar, brown sugar, and ginger paste.  Stir with a fork until peanut butter is finely incorporated.

3. Tip sauce over veggies and toss again. Add sauce a little bit at a time to get the right amount of moisture, as you don’t want it to be soggy.

4. Serve as soon as possible for crispier fresher taste!

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