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Up your BBQ game and fed your microbes

Up your BBQ game and fed your microbes

If you are like me and this lovely summer weather has got you cracking out the barbecue and tucking into a hotdog or two. But would also like to have vibrant and fresh sides to go with the that cheeky sausage or burger. Then this Thai Slaw I found online is perfect for you. I hosted a barbecue last Sunday and I’m known for always having very colourful dips and salads to go with all of the delicious barbecue food and I wanted to up my game from the regular slaw so when I found this one online it was a win-win. I was a little nervous about it as the recipe has peanut butter in it but I’m so glad I went for it. It went down a treat with everyone and has lots of different plant diversity in It aswell, so gut microbes were also happy. I did lay off the bird eye chillis as I didn’t want to much of a kick.
As well as this delicious Thai slaw. I also made a fresh green salad which consists of lettuce, cucumber and avocado with an extra virgin olive oil and lemon dressing. I rustled up a home-made baba ghanouj, which for my liking had a little too much garlic so no kissing our guests 😂. I also made a roasted beetroot Hummus, which was bright pink and made the table look even more summary and it so simple to make. Barbecues doesn’t just have to be meat and bread. You can make them as exciting as you like. One of our friends said that’s the main reason they love coming to our barbecues as there’s so much delicious and varied foods to tuck in to.
So if you are hosting a barbecue and want to up your game and give your guests, some delicious extras to go with that hot dog, give this recipe a go.

Ingredients

  • 180 g shredded green cabbage
  • 180 g shredded red cabbage
  • 1 large carrot, shredded
  • 1 bird’s eye chilli, thinly sliced
  • 70 g chopped roasted salted cashews
  • 1 tbsp. chopped fresh coriander
  • 2 tbsp. chopped fresh basil
  • 1 small clove garlic, grated
  • 2 tbsp. creamy peanut butter
  • 2 tbsp. fresh lime juice
  • 4 tsp. coconut sugar or light brown sugar
  • 2 tsp. soy sauce
  • 1 tsp. finely grated peeled ginger
  • 3/4 tsp. fish sauce
  • 1/2 tsp. toasted sesame oil

Directions

    1. Step 1In a large bowl, toss cabbages, carrot, chilli, cashews, coriander, and basil.
    2. Step 2In a medium bowl, whisk garlic, peanut butter, lime juice, coconut sugar, soy sauce, ginger, fish sauce, and oil.
    3. Step 3Pour dressing over slaw and toss to combine.