For the dressing:
4 tbsp cold-pressed rapeseed or olive oil
1 tbsp toasted sesame oil
Juice of 1 lime
2 tsp honey
1 garlic clove, crushed
1 x 2cm piece of fresh ginger, grated
Salt and black pepper
For the salad:
2 heads pak choi, very thinly sliced
½ a small head red cabbage, shredded
½ white cabbage, shredded
3 carrots, shredded
3 scallions, thinly sliced
- In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
- In a large serving bowl, combine all of the ingredients for the salad. Toss to combine.
- Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.
153kcals, 9.3g fat (0.9g saturated), 14.9g carbs (8.1g sugars), 4.7g protein, 5.2g fibre, 0.189g sodium