Grated Slaw – Mixed heritage vegetables, lime & chilli peanut crumb, herbs and lime vinaigrette
A vibrant, nutrient-rich slaw packed with texture and freshness—crisp grated vegetables layered with fragrant herbs, toasted coconut and nuts, finished with a bright lime dressing and a spiced peanut crumb for depth and crunch.
INGREDIENTS
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Herb & Lime Dressing
100ml olive oil
100ml rapeseed oil
70ml fresh lime juice
Zest of 2 limes
12g chives, finely chopped
12g parsley, finely chopped
12g mint, finely chopped
12g caster sugar
4g salt
2g finely crushed black pepper
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Spiced Peanut Crumb
100g plain peanuts, toasted
Zest of 1 fresh lime
3g coarse sea salt
2g finely crushed black pepper
2g smoked paprika
1g cayenne pepper
20g soft brown sugar
20g melted coconut oil
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Slaw Assembly
20g yellow courgette
20g green courgette
20g grated beetroot
20g grated heritage carrots (orange, yellow & red)
20g finely shredded red cabbage
20g finely shredded white or Napa cabbage
20g baby spinach, finely chiffonade
20g grated celeriac
10g mangetout, julienned
12g rocket leaves
8g coriander leaves
10g toasted coconut shavings
10g toasted macadamia nuts, shaved
15g spiced peanut crumb
20g herb & lime dressing
2 spring onions, finely julienned
4g salt
12 turns freshly milled black pepper
Method
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Herb & Lime Dressing
Blend all ingredients together for 1 minute until fully emulsified. Taste and adjust seasoning if required.
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Spiced Peanut Crumb
Lightly crush the toasted peanuts, then mix with all remaining ingredients. Spread evenly onto a silicone mat or baking paper and bake at 160°C for 10 minutes until golden and aromatic. Allow to cool.
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Slaw Assembly
Combine all grated and shredded vegetables in a large bowl.
Add the herb & lime dressing and mix thoroughly to coat evenly.
Season carefully with salt and pepper.
Pile the slaw neatly onto the plate, building height for a clean, elegant finish.
Sprinkle generously with the spiced peanut crumb, toasted coconut and macadamia nuts to serve.