Colourful slaw with ginger & peanuts



  • ¼ cup (60 ml) olive or canola oil
  • 3 tbsp (45 ml) red grape or apple cider vinegar
  • 2 tbsp (30 ml) soy sauce
  • 4 tsp (20 ml) finely grated fresh ginger
  • 1 small red chilli, seeded and finely chopped, or to taste (optional)
  • 3 tbsp (45 ml) chopped fresh coriander or parsley
  • ¼ cup (60 ml) finely chopped unsalted peanuts
  • lemon juice and black pepper to taste
  • Salad
  • 2 cups (500 ml) each shredded white and red cabbage (or more white)
  • 1 large spinach leaf, shredded
  • 2 carrots, peeled and coarsely grated
  • ¼ cucumber, quartered and thinly sliced
  • 1 medium pineapple, quartered and thinly sliced
  • 1 celery stalk with the leaves, thinly sliced
  • ½ red or green pepper, seeded, quartered and thinly sliced


1. Dressing: Stir all the ingredients together in a mixing bowl.

2. Salad: Mix all the slaw ingredients together in a large bowl. Pour the dressing over and toss well. Allow salad to stand for 10-15 minutes before serving it. This will allow the salad to marinate.

3. Serve slaw as a side dish at a braai.



1. This dressing can be used as a marinade for fish, chicken, pork or veggies.

2. Add toasted coconut, to the dressing instead of the peanuts.

Serve with steak or leftover braaied chicken in wholewheat rolls or pitas.