Ingredients

Method

For the dressing:
• 1 cup Kewpie mayonnaise
• 1 T soya sauce
• 1 T garlic, finely chopped or grated
• 1 T ginger, finely chopped or grated
• 4–5 T vinegar
• 1 T mirin (optional)
• 1–2 T sugar
• 150 g roasted and salted peanuts (or more)

Method

Ingredients

Whisk the dressing ingredients well before adding to the sliced coleslaw. Add the peanuts just before serving and mix well.

Cook’s notes: If you don’t have, can’t find or don’t like Kewpie mayo, simply substitute it with any creamy shop-bought mayonnaise and add an extra 2 T rice vinegar and an extra 1 T sugar. If you don’t have or can’t find mirin, replace it with 1 T dry sherry or sweet marsala wine. Or simply leave it out.

Find more salad recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira and Emma Nkunzana