Asian Slaw Recipe
1/2 red cabbage sliced
1 red onion
3 spring onions
8 radishes sliced into rounds
2 medium carrots julienned
1 bag of beansprouts
juice and rind of 1 lime
3 dessert spoons light soy (because who actually has a table spoon in the kitchen?)
3 dessert spoons fish sauce
3 dessert spoons rice wine vinegar
3 dessert spoons toasted sesame oil
2 dessert spoons honey
1 dessert spoon sesame seeds
2 cloves of minced or finely grated garlic
1 inch thick piece of grated ginger
1 small bunch of corriander chopped finely
leaves of around 6 stalks of mint finely chopped
Prepart the dressing by adding everything to same bowl.
Due to recent food bacteria scares related to beansprouts I added the bag to a steamer for a few minutes to kill the bacteria but still leave crunchy. After a few minutes in the steamer I rinsed under cold water to stop the cooking process and still leave a little crunch.
In a seperate large bowl add the vegetables for the slaw one by one after slicing.
Pour the dressing over the veggies and mix to combine. Leave to infuse for an hour or two in the fridge.
I served this with BBQ’d bulgogi beef lettuce wraps, pickled cucumber, pickled daikon and kimchi for my birthday BBQ last week. It still tasted great for lunch with the leftovers the day after down the beach with a nice cold can on fruity Brewdog Elvis Juice.