Name: Crunchy Asian cabbage and peanut slaw with ponzu dressing
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3-4 cups shredded or finely sliced cabbage; 2-3 baby bok choy, leaves and stems finely sliced; 2 stalks celery, finely sliced; 3/4 cup chopped, roasted peanuts; 3/4 cup chopped coriander (leaves and stalks); 2 tablespoon lightly toasted sesame seeds (toast in dry frying pan over medium heat until fragrant and lightly coloured; remove from pan immediately); Dressing; 1 tablespoon tamari or soy sauce* (check labels if eating gluten-free); juice ½ lemon or 1 lime; 1 teaspoon sesame oil; 2 teaspoon rice vinegar* or apple cider vinegar; 1 1/2 teaspoon sweet chilli sauce*; 1 teaspoon finely grated ginger; 1 tablespoon extra virgin olive oil; 1 large red chilli, finely chopped (optional); 1 kaffir lime leaf, midrib removed, finely sliced (optional)

Crunchy Asian cabbage and peanut slaw with ponzu dressing

Nadia Lim's fresh, crunchy slaw recipe has a zesty, Asian-inspired ponzu dressing, peanuts, cabbage and raw bok choy, which is fantastic in salads. Add poached chicken or salmon for a protein kick