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Recipes BRAAI DAY #5: CABBAGE, SPROUT & CARROT SLAW WITH HONEY-LIME DRESSING

BRAAI DAY #5: CABBAGE, SPROUT & CARROT SLAW WITH HONEY-LIME DRESSING

Prep 20 mins
Serves 2-4

Ring the changes when you braai this month and nix that boring green salad or heavy mayonnaise-laden coleslaw for this Asian-inspired cabbage, sprout and carrot slaw with toasted sesame seeds. Fresh and light, it has loads of marvellous crunch. A sweet and sour lime and honey dressing completes the picture. While you’re at it, why not have some culinary fun and dish individual portions up in Asian takeaway containers. 

- WHAT YOU WILL NEED -

  • Small green cabbage, finely sliced on a mandolin
  • Small red cabbage, very finely sliced on a mandolin
  • Radishes, finely sliced on a mandolin
  • Small heritage carrots, peeled into thin ribbons with a veggie peeler
  • Mung bean sprouts
  • Onion & beetroot sprouts
  • Sesame seeds, toasted golden in a dry pan
  • Third of a cup fresh lime juice
  • 2 tsp runny honey
  • ½ tsp LEMON PEPPER
  • 1 tsp sesame oil
  • 1 tsp vegetable oil / peanut oil

- METHOD -

Toss all the salad ingredients together. To make the dressing, combine the lime juice, honey, Cape Herb & Spice Lemon Pepper Seasoning and oils in a small bottle and shake. Dress the salad just before serving.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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