Summer slaw with peanut dressing from River Cottage Much More Veg (page 155) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute apple cider vinegar for rice vinegar.

  • eeeve on March 28, 2023

    Made this with white cabbage (one of the suggested variations) and didn't totally love the outcome. Found the dressing a bit too rich, too peanutty. Probably won't make again.

  • saarwouters on February 01, 2018

    Great crunchy salad with Asian flavours! We added an extra yellow pepper. Could have made even more of the peanut crunch, because my husband ate it all and asked for more. We served it with fiery potato-cakes from Nigella's Kitchen.

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