Recipe of the Week: Summer Cabbage & Peanut Slaw with Lime & Chili Dressing

There’s something special about harvesting a cabbage in early July. They’re crisp, tight, and full of that fresh‑from‑the‑plot sweetness you just don’t get from shop‑bought ones. With the heatwave still rumbling on, I wanted a recipe that celebrates that crunch without turning the kitchen into a sauna. This Summer Cabbage & Peanut Slaw has become a favourite here — bright, cooling, and ready in minutes.

A Quick Allotment Story

I picked this week’s cabbage early in the morning, before the sun had really taken hold. The outer leaves were still cool to the touch, and as I carried it home I knew exactly what it was destined for: something raw, crisp, and refreshing. Heatwave cooking needs to be simple, and this slaw ticks every box.

Ingredients

For the Slaw

  • 1 medium cabbage, finely shredded
  • 2 carrots, grated or julienned
  • 1 small red onion or a few spring onions
  • Handful fresh coriander or parsley
  • 1 red chili, finely sliced (optional)
  • 50g roasted peanuts (or toasted seeds if preferred)

For the Lime & Chili Dressing

  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 tbsp soy sauce
  • 1 clove garlic, crushed
  • Pinch of salt

Method

1. Prep the Cabbage

Shred the cabbage as finely as you can. Thin slices give you that lovely restaurant‑style crunch and help the dressing cling to every strand.

2. Add the Veg

Mix in the carrots, onion, herbs, and chili. Keep everything raw and vibrant — this is a salad that thrives on freshness.

3. Make the Dressing

Whisk together lime juice, olive oil, honey, soy sauce, garlic, and salt. Taste and tweak: more lime for sharpness, more honey for balance.

4. Combine

Pour the dressing over the slaw and toss thoroughly. Let it sit for 10 minutes so the cabbage softens slightly and absorbs the flavours.

5. Finish

Scatter peanuts over the top just before serving for maximum crunch.

Serving Suggestions

  • Perfect alongside BBQ or grilled veg.
  • Great stuffed into wraps with leftover roast chicken.
  • Lovely with cold new potatoes for a simple summer lunch.
  • Works brilliantly as a side dish for your ceramic BBQ cooks.

The post Recipe of the Week: Summer Cabbage & Peanut Slaw with Lime & Chili Dressing appeared first on The Veg Grower Podcast.



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