Pak Choi and Red Cabbage Slaw

Name: Pak Choi and Red Cabbage Slaw
Cook time: 10 min
Yield: 8
Ingredients: 4 tablesp. rapeseed or olive oil; 1 tablesp. toasted sesame oil; Juice of 1 lime; 2 teasp. honey; 1 garlic clove, crushed; 1 x 2cm piece of fresh ginger, grated; Salt and black pepper; 2 heads pak choi, very thinly sliced; ½ a small head red cabbage, shredded; ½ white cabbage, shredded; 3 carrots, shredded; 3 scallions, thinly sliced

8 people

10 min

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Nutrition per serving

kcal

153kcal
protein

4.7g
carbs

14.9g

Ingredients

For the dressing:

4 tablesp. rapeseed or olive oil
1 tablesp. toasted sesame oil
Juice of 1 lime
2 teasp. honey
1 garlic clove, crushed
1 x 2cm piece of fresh ginger, grated
Salt and black pepper

For the salad:

2 heads pak choi, very thinly sliced
½ a small head red cabbage, shredded
½ white cabbage, shredded
3 carrots, shredded
3 scallions, thinly sliced

Main

For the dressing:

4 tablesp. rapeseed or olive oil
1 tablesp. toasted sesame oil
Juice of 1 lime
2 teasp. honey
1 garlic clove, crushed
1 x 2cm piece of fresh ginger, grated
Salt and black pepper

For the salad:

2 heads pak choi, very thinly sliced
½ a small head red cabbage, shredded
½ white cabbage, shredded
3 carrots, shredded
3 scallions, thinly sliced

In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

In a large serving bowl, combine all of the ingredients for the salad. Toss to combine.

Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.

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In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

In a large serving bowl, combine all of the ingredients for the salad. Toss to combine.

Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.

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