Always check the labels of the products you use.
Method
- 1
Make the dressing. Whisk the peanut butter, garlic, ginger, brown sugar, vinegar, chilli flakes and hot water in the bowl until creamy.
- 2
Toss. Add the cabbage and salt and toss well until coated.
- 3
Serve. Scatter with spring onions and serve within a few hours.
Storage
Best on the day; keeps up to 1 day in the fridge but softens. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 122 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.9 g per serving
3.8 % of the 50 g daily maximum · 7.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 124 kcal |
| Protein | 4.6 g |
| Carbohydrate | 13.4 g |
| of which sugars | 7.4 g |
| of which free sugars | 1.9 g |
| Fat | 7 g |
| of which saturates | 1.4 g |
| Fibre | 3 g |
| Salt | 0.7 g |
Protein per 100 kcal
3.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
