Rainbow slaw

By: Zita Steyn
From: Good Better Green
Serves: 4-6

Every cook should have a good coleslaw recipe in their repertoire. This one is particularly refreshing and tantalising, and the dressing takes it out of the sphere of the ordinary.

Ingredients

Quantity	Ingredient
1/2	large pineapple, peeled and “eyes” removed
1/2	small red cabbage, finely shredded
1/2	chinese cabbage, finely shredded
350g	carrots, coarsely grated
1	small romaine lettuce head, halved lengthways and finely shredded
25g	chives
20	large mint leaves, finely shredded
2	red chillies, very finely chopped
handful	dryroasted peanuts

For the dressing

Quantity	Ingredient
2 teaspoons	shoyu or tamari
2 tablespoons	cider vinegar
1 heaped tablespoon	grated peeled ginger
1 tablespoon	untoasted sesame oil
1 tablespoon	toasted sesame oil
2 tablespoons	unsalted peanut butter
1 teaspoon	raw honey
1/2 teaspoon	sea salt

Method

For the dressing, put all the ingredients in a glass jar, screw on the lid and shake vigorously. Set aside.
Grate the pineapple on the coarse side of a box grater. I usually do this on a tray, as it does get messy. Scoop the pineapple esh into a colander or sieve, set it over a bowl and leave to drain.
Put the shredded cabbages, carrots and lettuce into a large mixing bowl. Snip the bunch of chives into tiny pieces straight into the bowl using scissors. Add the mint and chillies.
Add the drained pineapple to the salad with enough dressing to coat. Give it a good mix and serve with the peanuts sprinkled on top.

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Rainbow slaw

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