About this recipe:This is definitely spicy but you can lessen the heat by leaving out the jalapeno chilli peppers. It tastes much better if you can leave the flavours to mingle for a while. Serve by itself, with meat or use as a filling for homemade spring rolls.
1 head Chinese green leaves, such as pak choy, finely shredded
1 cucumber, seeded and finely shredded
3 carrots, peeled and finely shredded
5 Scotch bonnet chilli peppers, seeded and finely shredded
5 jalapeno peppers, seeded and chopped
180ml cider vinegar
4 tablespoons wholegrain mustard
4 tablespoons soy sauce
2 tablespoons agave syrup
pinch ground ginger
pinch freshly black pepper, to taste
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Method Prep:30min › Ready in:30min
Place the shredded pak choy or Chinese green leaves, cucumber, carrots and Scotch bonnet chilli peppers into a large salad bowl.
Place the jalapeno chilli peppers into the work bowl of a food processor, then pour in the vinegar, mustard, soy sauce and syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight.
Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.