Loaded thai and herb coleslaw

Loaded because this coleslaw is like a meal with quinoa or brown rice mixed through. Make it ahead of time and pack it for lunch or serve it with some meat for dinner. If you’re not a fresh herb buyer I recommend you do for this recipe. They really give it that extra 10% and fragrant Thai aroma.

Ingredients

  • 1 C quinoa or brown rice, rinsed and drained

  • 2 C grated carrot

  • 2 C thinly sliced red cabbage

  • 1 C packed mint leaves, thinly sliced

  • 1 C packed basil leaves, thinly sliced

  • 1/2 chilli, seeds removed and finely chopped

  • 1/2 C roasted peanuts roughly chopped

  • 1/2 chilli, sliced into fine rings for garnish

Dressing ingredients

  • 1/4 C olive oil

  • 1/3 C lime juice, I buy the packet variety because it’s easier to store

  • 2 Tbsp soy sauce

  • 2 Tbsp liquid honey

  • 1 Tbsp fish sauce

Directions

Add the quinoa to a sauce pan with 2 cups of water. Bring to the boil, cover and simmer for 15mins or until all the water has been absorbed. Fluff with a fork and allow to cool. Or cook the brown rice according to the packet instructions.

Combine all of the dressing ingredients by blitzing in a bullet or shaking in a jar. Keep to the side. Prepare all of the vegetables, keep the rings of chilli and 1 Tbsp of peanuts to the side for garnish.

Combine all remaining salad ingredients, quinoa and dressing together. Serve with your choice of meat or by itself as a delicious lunch, garnish with the remaining chilli and peanuts, enjoy!

Sarah Xx

DinnerSarah Martelli