I do love a slaw as it can make a simple dish really special – and bump up the vegetable content of your meal to boot. This Asian Slaw is fantastic for serving with a baked tofu burger, some marinated salmon or meats or as a side with some spring rolls. You can add cubes of tofu, prawns or cooked meats to it to eat it on it’s own and I also like to throw in some cooked black or wild rice for another texture and to make the meal more filling. It’s a fabulous ‘different’ edition to a buffet table too as it’s great for most diets.
The key to this slaw is the sauce, which needs time to mix before being added to the salad. So throw together the sauce earlier in the day or the night before – it only takes seconds to make – and dress just before serving. If you are happy to eat fish sauce then it adds another layer of flavour, but is equally good without it. To make this slaw a super-fast make I use a food processor to chop the veg using the attachment which makes it into little batons as I feel then you can taste the individual flavours more than when they are grated and it doesn’t get mushy at all. You can always shred by hand and course grate instead though if you would prefer.
- 1 tablespoon fish sauce (optional)
- 2 tablespoons flavourless oil such as sunflower
- 2 tablespoon rice vinegar or cider vinegar
- 3 tablespoons soy sauce
- 2 teaspoon sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced or finely chopped garlic
- 200g shredded red cabbage
- 2 large carrots, grated or in fine sticks
- 2 spring onions, finely chopped
- 150g Beansprouts
- Step 1 Mix all the sauce ingredients together in a jar or lidded container at least an hour before you serve.
- Step 2 Combine all the chopped vegetables in a large bowl and drizzle over the dressing before carefully tossing.
- Step 3 Serve.