Colourful slaw with ginger and peanuts

colorful slaw with ginger and peanuts

  • 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.


  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

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