Ingredients
- 2 garlic cloves
- 15 - 20 g fresh root ginger, peeled, cut in round slices (2 mm), to taste
- 60 g honey
- 60 g brown rice vinegar
- 50 g sesame oil
- 20 g vegetable oil
- 20 g soy sauce
- 1 pinch dried chilli flakes (optional)
- 250 g red cabbage, cut in pieces
- 120 g kale, tough stems removed
- 1 carrot (approx. 120 g), cut in pieces (3 cm)
- 1 red pepper (approx. 130 g), quartered
- 1 yellow pepper (approx. 130 g), quartered
- 3 spring onions (approx. 30 g), cut in pieces (3 cm)
- 20 g fresh coriander leaves, plus extra for garnishing
- 150 g edamame beans
- 100 g roasted peanuts, unsalted
- 30 g sesame seeds
