Chilli & peanut slaw

al fresco bbq chinese coleslaw garden party good for you japanese lets eat outdoors no cooking picnic summer thai vitamin c weekend

Ingredients

1 large carrot , coarsely grated

½ small white cabbage , shredded

1 red onion , thinly sliced

generous handful coriander , chopped

50g salted roasted peanut

1 tbsp white wine vinegar

zest 1 lime , plus 1 tbsp juice

3 tbsp sunflower oil

1 red chilli , deseeded and finely chopped

generous pinch sugar

Method

Mix all the dressing ingredients with seasoning in a bowl or food container. Pile the salad ingredients on top and scatter with the peanuts. Toss just before serving.