Method
- Chop cabbage and onions and grate carrots.
- Crush the peanuts (in a pestle and mortar if you have one, or just by whacking them with a rolling pin!)
- Whisk the vinegar, oil and mustard together with the parsley and pepper.
- Combine the cabbage, carrot and onion in a large mixing bowl.
- Stir in the peanuts and capers, then pour the dressing on.
- Mix well and serve.
Cooking Temperature: N/A
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Cooking Time: N/A
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Serves: 4-6
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Keeps For: 3 days (though I've eaten it after more)
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Tips and Comments
- A colourful way of boosting a salad and using up carrots and cabbages... but leave out anything else you don't fancy!
- See Not-Dairy for details if you prefer a version with mayonnaise.
- Got some red cabbage left over and not sure what to do with it? Why not make some sauerkraut?