Asian Slaw
I also love Community Cookbooks, filled with everyone’s favourite recipes. You can find a few gems in those as well. The more I look through cookbooks, and recipes collected through the ages, the more I realise that there is really nothing new under the sun, only new ways of doing things . . . and fresher ingredients. We are so very blessed in these modern times to have ingredients available to us that our mothers could only dream of.
Makes 6-8 servings
Fresh Oriental flavours with lots of colour and texture. This is really good.
For the Salad:
600g thinly shredded green cabbage (4 cups)
600g thinly shredded red cabbage (4 cups)
1 medium carrot, peeled and shredded
4 spring onions, peeled and thinly sliced
40g chopped dry roasted peanuts (1/4 cup)
3 TBS chopped fresh coriander leaf (Cilantro)
3 TBS rice wine vinegar
1 TBS Dijon mustard
180ml canola or peanut oil (3/4 cup)
2 TBS soy sauce (I like the dark)
1 TBS honey
2 tsp toasted sesame oil
2 tsp minced fresh gingerroot
2 cloves garlic, peeled and minced
fine sea salt and freshly ground black pepper to taste
additional chopped peanuts and coriander leaf
Whisk together the vinegar and mustard for the dressing.. Slowly whisk in the canola/peanut oil. Whisk in the soy sauce, honey, and sesame oil. Stir in the gingerroot and garlic. Season to taste with salt and pepper. Set aside.
Place both cabbages, carrot and spring onions into a large bowl. Pour the dressing over top and toss to coat. Add the peanuts and coriander leaf and toss again. Once again taste and adjust seasoning as necessary. Cover and chill until you are ready to serve. Scatter additional chopped peanuts and coriander leaf on top just prior to serving.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/03/asian-slaw.html
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