Sweet and Sour Slaw

A vibrant, crunchy vegetable slaw with a zesty pineapple and lime dressing, perfect for feeding a large crowd.

Vegetarian Vegan Healthy Dairy Free Gluten Free Salad

Estimated Nutrition

Calories

78.3

kcal / serving

782.5 kcal total

Carbs

16.5g

per serving

164.8 g total

Fat

1.1g

per serving

11.2 g total

Protein

1.5g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Maple Syrup

Fruits

250

Pineapple Juice

from a carton

piece

Lime

zest and juice of 1.5 fruits

NutsSeeds

100

Coriander

stalks and leaves finely chopped

1.5

tbsp

Sea Salt Flakes

or to taste

OilsFats

tsp

Toasted Sesame Oil

Vegetables

800

Red Cabbage

halved and thinly shredded

piece

Spring Onion

trimmed and sliced into shreds

piece

Red Pepper

membranes and seeds removed, thinly sliced

piece

Yellow Pepper

membranes and seeds removed, thinly sliced

piece

Orange Pepper

membranes and seeds removed, thinly sliced

piece

Red Chilli

seeds removed and finely chopped

Method

Thinly shred the red cabbage and place it into a very large bowl or saucepan.

Pour the dressing over the vegetables, toss thoroughly, and let stand for 15 minutes before serving.

Whisk together the pineapple juice, lime zest, juice of 1.5 limes, salt, sesame oil, and maple syrup.

Finely chop the chilli and coriander, adding most to the bowl while reserving one tablespoon of coriander.

Thinly slice the red, yellow, and orange peppers and combine with the cabbage mix.

Slice the spring onions into thin shreds and add them to the cabbage.