Ingredients
- ¼ red cabbage, finely shredded
- ¼ white or Savoy cabbage, finely shredded
- 2 carrots, cut into matchsticks or grated
- 1 red or yellow pepper, finely sliced
- 4 spring onions, sliced
- A handful of coriander and mint, chopped
- 2 tbsp toasted sesame seeds or chopped peanuts
For the ginger dressing
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp tamari
- 1 tbsp grated fresh ginger
- Juice of 1 lime
- 1 small garlic clove, crushed
Method
- Shred: finely shred the cabbages and prepare the other vegetables. The thinner you slice them, the better the slaw.
- Make the dressing: whisk all the dressing ingredients together.
- Toss: toss the vegetables and herbs with the dressing and leave for 10 minutes to soften slightly.
- Serve: scatter with sesame seeds or peanuts. It keeps well in the fridge for 2 days.
Why it's good for you: Eating a rainbow of vegetables brings a wide variety of protective plant compounds, each colour offering something different. Raw cabbage is rich in vitamin C and fibre, and its natural compounds support the gut lining. Ginger adds warmth and helps digestion.
Good to know: For strict keto, keep the carrots to a small handful.
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