Snacks and sides

Crunchy slaw with peanut-lime dressing

Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.
Crunchy slaw with peanut-lime dressingBen Dearnley

Inspired by the flavours of gado gado, this bowl of crunchy goodness will leave you feeling satisfied and virtuous. Tofu puffs would make an excellent addition, as would batons of cucumber. Sprouts are available from many supermarkets, but if you have the time sprout your own.


Peanut-lime dressing


1.For dressing, heat oil in a small saucepan over medium-high heat, add shallot, garlic and chilli and sauté until softened (2-3 minutes), then transfer to a food processor, add remaining ingredients and process until smooth. Season to taste.
2.Combine cabbage, kale, beetroot and spring onion in a bowl with oil and lime juice, season to taste and toss to combine. Spread on a large platter, top with beans and pineapple, drizzle with a little dressing and scatter with sprouts, peanuts and coriander. Serve with lime wedges and remaining dressing.

Drink Suggestion: Dry but fruity riesling. Drink suggestion by Max Allen.


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