This week, with warmer weather finally arriving, I’ve been loving the return of fresh salads to my diet.
This red cabbage and mixed vegetable slaw is one of my most favourite things to eat in warmer months. I prepare a few days worth of the basic vegetables and store it naked in a glass airtight container in the fridge.
From that basic prep, made easy with my @boernerofficial mandolin, I can work it how I want to suit my mood and what I’m cooking.
Yesterday I had it for lunch and dinner. Lunch was the wrap I shared with you.
For dinner I pimped it up with charred fresh sweetcorn and roasted red capsicum. I dressed it with a dressing inspired by my meal at Boodle Beasley earlier this week and served it with some grilled chicken that had been marinated for 24 hours.
It was lovely. Here’s how it’s all done. There’s no specific amounts, just mix it the way you like.
broccoli (the florets will fall apart, which is fine)
Grate a carrot (I love my Boerner coarse grater)
Mix it all together, store it in an airtight container in the fridge and use it as the base for a whole lotta lovely food.
1.5 tbsp soy sauce or Tamari
1/4 tsp sesame oil
1/2 tsp rice wine vinegar
1 tsp natural unsalted peanut butter (smooth or crunchy, doesn’t matter)
1 chilli, finely chopped
1 tsp honey or maple syrup
1-2 tsp water
sprinkle of ground white pepper
Mix all ingredients in a bowl, taste and adjust if needed for balance and then add to salad. Toss to distribute.
If using crunchy peanut butter it’ll look a bit odd, but you won’t notice that once it’s tossed through the salad.
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