Rainbow ‘Slaw Recipe | Abel & Cole

Rainbow ‘Slaw

Cooking time
Serves6-8 people
Vegetarians Vegans Gluten-free diets
Rainbow ‘Slaw

A crunchy and colourful summertime ‘slaw, bursting with bright, crisp veg and big flavour from a zingy lime and chilli jam dressing. A refreshing rainbow dish that’s perfect as part of a summer picnic or sun-drenched barbecue.

Ingredients

  • 1 red pepper
  • 1 yellow pepper
  • 1 cucumber
  • 2-3 carrots
  • 1 small beetroot
  • 1 red onion
  • 1-2 limes
  • 2 tbsp chilli jam
  • 1 tbsp freshly grated ginger
  • 2 tbsp sesame oil
  • Sea salt
  • A handful of coriander leaves
  • A pinch or 2 of sesame seeds

Prep: 20-25 mins | Cook: nil

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Method

1. Halve the red and yellow peppers and scoop out the white pith and seeds. Finely slice the peppers. Trim the ends from the cucumber, slice it into 3-4 long pieces and then chop them into matchsticks. Add to the peppers.
2. Trim and peel the carrots and beetroot and coarsely grate or slice them into matchsticks. Peel and finely slice the red onion. Add them all to the bowl with the peppers and cucumber.
3. Make the dressing by squeezing the juice from 1 lime into a small bowl. Add 2 tbsp chilli jam and 1 tbsp freshly grated ginger. Add 2 tbsp sesame oil and a pinch of salt. Whisk to combine. Taste and add a little more chilli jam, sesame oil, lime juice or salt if you think it needs it.
4. Pour the dressing over the 'slaw and toss to mix. Transfer to a serving platter and tear over fresh coriander leaves. Scatter over a pinch or 2 of sesame seeds and serve.
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