Sweet Chilli Asian-style Coleslaw with Pilchards

Serves 4-6
1 x 400g can Lucky Star Pilchards in Sweet Chilli Sauce
1 onion, peeled and thinly sliced
1 large carrot, peeled and grated
1 yellow pepper, deseeded and thinly sliced
1 green apple, cored, sliced and cut into thin strips
1 baby red cabbage, thinly sliced
1 baby green cabbage, thinly sliced
2 spring onions, sliced on the diagonal
Handful fresh coriander, chopped
2 Tbsp (30ml) peanuts, roughly chopped (optional)

2 Tbsp (30ml) honey
¼ cup (60ml) grapeseed or canola oil
¼ cup (60ml) apple cider vinegar
1 Tbsp (15ml) soy sauce
1 Tbsp (15ml) smooth peanut butter
1 clove fresh garlic
1cm piece fresh ginger, peeled
Drain the pilchards, separate them and set the sauce aside.
Coleslaw: In a large salad bowl, toss together the onion, carrot, yellow pepper, apple, red and green cabbage, spring onions and half the coriander.
Dressing: Add all the dressing ingredients and the reserved pilchard sauce to a food processor and blitz until well combined.
Pour over the salad ingredients and stir to combine. 
Arrange the pilchards on top and garnish with the remaining coriander leaves and peanuts, if using.
Chef’s note: Serve this coleslaw within an hour of pouring on the dressing. Otherwise the cabbage will wilt and become soggy.

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