Festive Lime and Ginger Slaw
This Asian slaw recipe pairs ribbons of cabbage with sweet carrot, crisp pepper and a lively lime-ginger dressing. Roasted peanuts add the finishing crunch, with fresh mint keeping each mouthful bright.
There is no mayonnaise here: just a savoury, citrusy dressing that balances the vegetables without hiding their flavour. Slice everything finely so the salad is easy to toss and comfortable to eat.
Why it works on a South African Christmas table
A cool, crunchy salad is a welcome partner for smoky chicken sosaties, grilled fish or Christmas gammon. Its purple, orange and green colours look festive, and most of the preparation can happen before the braai is lit.
Ingredients
For the dressing
Instructions
- 1Warm a small frying pan over medium heat. Add the sesame seeds and stir for about 2 minutes, until fragrant and just turning golden. Transfer to a saucer to stop them cooking.
- 2Cut the trimmed cabbage into narrow ribbons with a sharp knife. Coarsely grate the carrots, slice the pepper into slender strips and cut the spring onions into thin rounds. Pat any washed vegetables dry before combining them.
- 3Whisk the honey with the lime juice, rice vinegar and soy sauce in a jug until smooth. Add the ginger, garlic and optional chilli flakes, then whisk in both oils.
- 4Place the cabbage in a roomy mixing bowl and pour over half the dressing. Toss with clean hands or salad servers for about 30 seconds to coat the shreds without crushing them.
- 5Fold in the carrot, yellow pepper and spring onions. Add the remaining dressing gradually, tossing and stopping when the vegetables are evenly coated. Chill for 10 minutes while you prepare the serving platter.
- 6Fold the mint and half the peanuts through the slaw. Taste a forkful from the bottom of the bowl; add a small squeeze of lime if you prefer a sharper finish.
- 7Lift the slaw onto the platter, leaving any excess liquid in the mixing bowl. Sprinkle with the remaining peanuts and toasted sesame seeds, then serve while crisp.
Nutrition (per serving)
- Calories
- 239 kcal
- Carbohydrates
- 20.6 g
- Protein
- 5 g
- Fat
- 16.4 g
- Saturated fat
- 2.3 g
- Sugar
- 13.4 g
- Fibre
- 4.4 g
- Sodium
- 344 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Shred the vegetables up to a day ahead and refrigerate in a sealed container lined with kitchen paper. Store the dressing separately in the fridge and whisk before using.
- For a relaxed braai, dress the slaw shortly before the food comes off the fire. Add the mint, peanuts and seeds at the last moment.
- Keep the salad chilled until serving and put out smaller bowls for a long lunch. Refrigerate leftovers within two hours, or within one hour if the temperature is above 32°C.
- For a peanut-free version, replace the peanuts with toasted pumpkin seeds and check ingredient labels for cross-contact warnings if serving someone with an allergy.
Frequently asked questions
Can I make this slaw without rice vinegar?
Yes. Use the same quantity of apple cider vinegar. The flavour will be slightly fruitier, but it still works well with the lime and ginger.
How do I make the dressing vegan?
Replace the honey with 20 ml maple syrup, then taste and add a little more if needed. Check the soy sauce label to confirm it suits your guests' dietary requirements.
How long will dressed slaw keep?
Refrigerate promptly in a sealed container and eat within two days. The cabbage will soften and release liquid, so drain off any excess and add fresh mint and peanuts before serving again.
