Pak choi and red cabbage slaw

Pak Choi Red Cabbage slaw easy food

Serves 8

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

  1. 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.
  2. In a large serving bowl, combine all of the ingredients for the salad. Toss to combine.
  3. Drizzle over about half of the dressing and toss to combine. Serve immediately, with the remaining dressing in a jug on the side.

Per Serving:
153kcals, 9.3g fat (0.9g saturated), 14.9g carbs (8.1g sugars), 4.7g protein, 5.2g fibre, 0.189g sodium