• Dressing
• 60 ml olive or canola oil
• 45 ml red grape or apple cider vinegar
• 30 ml soy sauce
• 20 ml finely grated fresh ginger
• 1 small red chilli, seeded and finely chopped, or to taste (optional)
• 45 ml chopped fresh coriander or parsley
• 60 ml finely chopped unsalted peanuts
• lemon juice and black pepper to taste
• Salad
• 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

Serving size: 6
Preparation Time: 1 hour

The colours in the salad remind us of the tradition of a special seven colour Sunday lunch – something many South Africans enjoy.

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.

Tip:

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.
3. Serve with steak or leftover braaied chicken in whole-wheat rolls or pitas.

Recipe by Pharma Dynamics
Cooking from the heart