Curly Kale, Mung Bean and Peanut Slaw
Curly Kale, Mung Bean and Peanut Slaw

Curly Kale, Mung Bean and Peanut Slaw

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Serves about 12 people
  • Difficulty:

    Easy

I have eaten and made lots of coleslaw in my life. A word of warning it’s not what you expect a traditional coleslaw to be, made with mayonnaise, it’s has a oil based dressing instead. I love this recipe for many reasons. One because it’s inexpensive, two you get literally a bucket load, three it’s healthy and classed as a super food and four it’s just simply brilliant!

I make this recipe if I need to feed a lot of people. This dish goes with a lot of eating occasions such as a BBQ, hot or cold buffet or even a lovely roast. I made this slaw on Sunday to accompany  quarter roast chickens delicious.

Photo of Curly Kale, Mung Bean and Peanut Slaw

Ingredients & Method

For the slaw

  • 80g shredded curly kale
  • 1/4 shredded Chinese cabbage
  • 1/4 red cabbage, finely sliced or shredded
  • 1/4 white cabbage, finely sliced or shredded
  • 100g beansprouts
  • 50g fresh sprouting mung beans, plus extra to garnish
  • 40g toasted peanuts, roughly chopped, plus extra to garnish

Lime and Soy Vinaigrette

  • Juice of zest of one lime
  • 50ml sesame oil
  • 1 tablespoon clear honey
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon soy sauce

Prepare the slaw. In a mixing bowl, mix all the ingredients for the slaw together and season with salt and pepper to taste.

Place all the ingredients for the dressing in a small jar, shake vigorously and season to taste, pour all the dressing over the slaw and mix.

Cover and chill in the fridge until you are ready to serve.