Peanut, Sesame & Ginger Slaw

Fresh, crunchy and packed with flavour, this is the side I make when I want something with real texture and a bit of a kick to sit alongside whatever's the main event. It's the sort of thing that improves the longer it sits, the cabbage softens just enough while still keeping its crunch, so it's a great one to make ahead.

Why it's nutritionally good

• ~4-5g protein per portion, mostly from the peanuts and sesame seeds, which isn’t bad for a side dish

• ~5-6g fibre per portion, largely from the cabbage and carrots

• 7 plant points in one sitting

• Red cabbage is one of the better sources of vitamin C and plant compounds you can shred raw, and letting it sit in the dressing rather than cooking it keeps all of that intact

• Carrots add beta-carotene, which the body converts to vitamin A

• Ginger and garlic bring their usual plant compounds along with the flavour

• Sesame seeds contribute calcium and healthy fats on top of what the peanuts bring
  

Slaw Ingredients

½ small red cabbage, finely shredded (approx. 4 cups)

3 spring onions, finely sliced

2 carrots, grated or julienned

1 large handful of fresh coriander, chopped

Dressing

3 tbsp olive oil

2 tsp toasted sesame oil (start light and adjust to taste)

60 ml rice wine vinegar

3 tbsp maple syrup

1½ tbsp soy sauce

1 tbsp fresh ginger, grated

1 garlic clove, finely grated or crushed

½ tsp chilli paste

🌿 To serve

Toasted sesame seeds

Roasted, crushed peanuts

Toss the veg in the dressing and let it sit for 15–20 minutes so the flavours soak in and the cabbage softens slightly. Top with sesame seeds and peanuts just before serving.