This punchy slaw is a great accompaniment for fish or meat. It's quick to prepare and full of flavour.
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Preheat the oven to 190°C, gas mark 5. Spread the peanuts out on a baking tray and roast for 6-8 minutes, until golden and fragrant. Cool, then roughly crush or chop.
Gradually stir the soy sauce into the peanut butter, then stir in the lime zest and juice, ginger and honey to make a dressing. Toss with the radishes, chinese leaf lettuce, salad onion, carrots and coriander. Divide the slaw between 4 plates and scatter with the peanuts.
Typical values per serving when made using specific products in recipe
Energy | 892kJ/ 213kcals |
|---|---|
Fat | 11.2g |
Saturated Fat | 2.4g |
Carbohydrates | 20.3g |
Sugars | 18.2g |
Fibre | 4.5g |
Protein | 7.8g |
Salt | 2.1g |
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