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Crunchy satay slaw

by Alice Warner |  | 2 comments

This recipe includes another good salad dressing to have at your fingertips. It goes best with crunchy vegetables, particularly cabbage and carrots – although I also add in anything else crunchy I have available to make up the amounts for the veg. Radishes, baby turnips, spring onions, finely chopped celery or fennel, broccoli stems, grated kohlrabi, shredded kale – it all works.


3 tablespoons peanut butter (the better the quality of the peanut butter you buy the better the dressing will be)
3 tablespoons rice wine vinegar (or other white vinegar)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon oil
2 tablespoons fresh lemon juice
Salad vegetables
3 cups cabbage (red or green)
4 carrots
4 spring onions
4 radishes
1 teaspoon sesame seeds
¼ cup crushed peanuts


  1. Mix all the dressing ingredients together well, mashing and incorporating the peanut butter with a fork.
  2. Shred, grate or finely chop all the vegetables.
  3. Pour the dressing over the vegetables and toss to combine.
  4. Top the salad with the sesame seeds and crushed peanuts.

Eat it straight away for the full crunch or let the flavours incorporate for a few hours in the fridge. I added white beans to make it into a meal by itself. 

Comments (2)

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