Crunchy Asian Slaw
Ingredients
- red cabbage 1.5 cups thinly sliced
- Green/ white cabbage 1.5 cups thinly sliced.
- carrot 1.5 cups shredded
- red bell pepper 1 small
- green onions 2 stalks
- sugar snap peas 1/2 cup
- edamame 1/4 cup
- fresh mint leaves or thai basil leaves
- peanuts toasted and chopped 1/4 cup.
- 1 Tbsp sesame seeds toasted
Method
- Rinse and finely shred (with a knife, mandoline, or slicing disk in a food processor) the cabbage,
- Thinly slice the red and green pepper and sugar snap peas into strips, and either shred or shred julienne the carrot.
- Thinly slice the green onion – both the greens and whites.
- Then add all the chopped vegetables to a serving bowl.
- Prepare the peanuts and/ or sesame seeds. Do this separately in a dry pan, toasting them over medium heat until browned and fragrant. You can then slightly chop the peanuts or keep them whole.
- Pour your chosen asian salad dressing over the veggies
- Toss with the sesame seeds and peanuts
- Top it with the mint. Then serve and enjoy!
Considering Carbon Footprint
Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*
Interested in learning more? Click here.
*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.
Suppliers
Asian supermarkets or go to Green Zone in Leeds Market and for speciality/ international stall traders.
Nutritional Information
More than one of your recommended five a day adding plenty of vitamins, minerals and fibre to your diet.
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