A Splash of Soy by Lara Lee

Author:Lara Lee
Language: eng
Format: epub
ISBN: 9781526654632
Publisher: Bloomsbury Publishing
Published: 2023-05-15T00:00:00+00:00

Peanut Butter, Sesame and Maple Slaw

I am known for my kaleidoscope wardrobe of colours and patterns, and if I were a salad in an alternate universe, I would definitely be this Peanut Butter, Sesame and Maple Slaw.

Purples, reds, oranges and greens pirouette off the plate in this crunchy rainbow salad. The peanut butter sauce comes together in mere minutes, but shouts its lively flavours from the rooftops. It’s sweet, spicy, creamy and sour all at once, with garlic and ginger dancing on your tastebuds with every bite.

It is a fresh and appetising side dish for virtually any dish in this book, and leftovers last for a day in the fridge too, if you’re lucky enough to have any.

Prep & cooking time 15 minutes

Serves 4 as a side

Peanut dressing

4 tbsp peanut butter (smooth or crunchy)

3 tbsp sesame oil

1 tbsp soy sauce

1 tbsp maple syrup

5g fresh ginger, peeled and grated, or 1 tsp ginger paste

1 garlic clove, peeled and crushed, or 1 tsp garlic paste

½ tbsp rice wine vinegar or cider vinegar

1 tsp sriracha

10ml freshly squeezed lime juice (about ½ lime), plus extra lime wedges to serve

Slaw

⅛ red cabbage, core removed and finely shredded

1 carrot, peeled and cut into thin matchsticks

150g cherry tomatoes, halved

handful of coriander leaves

2 tsp sesame seeds, preferably toasted

2–3 tbsp salted roasted peanuts, roughly chopped

Combine the ingredients for the dressing.

Place the slaw ingredients in a bowl and toss together with the dressing, then transfer to a serving plate or bowl. The flavours improve after sitting for 15 minutes, so if you have time to wait before serving, do so. Serve with lime wedges to squeeze over.

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