Recipe of the Week: Thai ColeslawIngredients

Salad

¼ small purple cabbage (shredded)

¼ small green cabbage (shredded)

¼ fresh sweet pineapple (cut into squares)

2 small carrots (shredded)

1 red capsicum

½ avocado (cubed)

2 sticks of celery

Handful of shredded coconut

¼ cup raisins (optional)*

Dressing

Juice of 2 limes

2 tsp. grated fresh ginger

½ tsp dried chilli flakes

2 tbsp. apple cider vinegar

¼ cup sesame seeds

¼ cup fresh coriander

5 dried dates/2 medjool dates

Pinch of Himalayan salt

Method

In a medium bowl, place the finely shredded cabbages, grated carrots, diced red capsicum, diced celery and shredded coconut. Add to them the pineapple cut into squares and the avocado, and mix through.

In a separate bowl or small jug, blend together the lime juice, ginger, chilli, vinegar, sesame seeds, coriander, Himalayan salt and dates.

Pour the dressing over the salad and sprinkle with a few crushed cashews or almonds to garnish.

*the raisins can be added for extra sweetness, but salad works well without them.

 

Enjoy ☺ Shaz

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