Serves 4 as a side 

Gluten free : Dairy Free : Vegan 


2 cups (250g) finely shredded white or savoy cabbage 

4 kale leaves (approx 1 cup), trimmed and finely sliced 

2 asian shallots, white part only sliced 3cm lengthways and into fine pieces 

1/2 cup mint leaves, finely sliced 

1/4 cup thai basil leaves, finely sliced 

1/4 small pineapple (250g), cut into 1cm matchsticks

1/2 cup (70g) toasted peanuts, roughly chopped

2 medium (200g) carrots, cut into matchsticks 

sea salt and black pepper 



1/2 teaspoon (3ml) sesame oil 

2 tablespoons (40ml) lemon juice 

1 tablespoon (20ml)  extra virgin olive oil 

pinch chilli flakes


In a large mixing bowl combine cabbage, kale, and shallots. Whisk together ingredients for the dressing and pour over the ingredients with a good pinch of sea salt and toss to coat and marinate. Prep the remaining ingredients, add to cabbage and kale, toss and serve with your favourite source of protein. Keeps well in fridge up to 3 days.