Recipe from 15 Minute Vegan on a Budget by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
Give your classic coleslaw an Eastern twist. Store-cupboard ingredients make a no-cook sauce, which is delicious with crunchy, raw vegetables. Also delicious with soy-roasted broccoli green curry from the 15 Minute Vegan on a Budget book.
4 tbsp smooth peanut butter
1 tbsp dark soy sauce
1 red chilli, deseeded and finely chopped
1 spring onion, finely sliced
2 carrots, peeled and finely sliced
1 red pepper, deseeded and finely sliced
1 red onion, peeled and finely sliced
1 green apple, cored and finely sliced
¼ small red cabbage, finely shredded
The oil content in peanut butter varies from brand to brand, so you may need to add a little more water in the sauce. Add it 1 tablespoon at a time, until the sauce evenly coats the back of the spoon.
In a mixing bowl, whisk together the peanut butter and soy sauce with 100ml (3½fl oz/scant ½ cup) of cold water until smooth. Stir through the chilli and spring onion.
In a serving bowl, toss together the carrots, red pepper, onion, green apple, and cabbage.
Pour over the peanut sauce and stir until the vegetables are evenly coated.
The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.