This sweet chilli rainbow slaw will pair perfectly with any main. Topped with toasted peanuts, it looks great and tastes even better.
Prep time20 mins20 minutes
2 cups (160g) finely shredded red cabbage
2 cups (160g) finely shredded white cabbage
1 carrot, peeled, cut into long matchsticks
2 spring onions, thinly sliced
1 yellow capsicum, seeded, thinly sliced
1 bunch coriander, leaves picked
2 tbs sweet chilli sauce
2 tbs lime juice
1 tbs peanut oil
1 tsp fish sauce
1/4 cup (35g) unsalted peanuts, toasted, coarsely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Place the combined cabbage, carrot, spring onion, capsicum and coriander in a large bowl. Toss to combine.
Place the sweet chilli sauce, lime juice, oil and fish sauce in a screw-top jar and shake to combine. Drizzle half the dressing over the salad and toss to combine. Sprinkle with peanut. Serve immediately with remaining dressing.