Recipe: Thai-Style Coleslaw
This healthy raw vegetable dish has a spicy, sweet and tangy pink dressing and is fragrant with lime and coriander. You can of course use any fresh vegetable as long as it's thinly sliced. Serves 4.Half a small red cabbage1 large red pepper2 sticks of celery1 green mango2 spring onions1tbsp chopped flat leaf parsleySmall handful coriander1 lime1 red chilli2cm piece fresh ginger1bsp yoghurt or crme fraiche1. Finely slice the red cabbage, red pepper, celery, mango and spring onion and place in a large bowl. 2. To make the dressing: zest and juice the lime, chop the coriander leaves, deseed and finely chop the chilli and peel and grate the ginger. 3. Combine these with the yoghurt or crme fraiche, season to taste and gently stir into the vegetables. 4. Cover with clingfilm and leave in the fridge overnight then next day stir to incorporate the pink-coloured dressing.