Tuesday, 12 June 2012

Asian Carrot and Cabbage Slaw

A super recipe from Hugh F-W, this - I am sorry if you are all getting sick of his 'Veg Every Day' cookbook, but it is so good.  This sounded unpreposessing - grated carrot, shredded white cabbage and spring onion in a soy and sesame dressing - but the texture and flavour was marvellous, and a great counterpoint to a coconut chicken curry and noodles.  You shred or grate 3 medium carrots, half a small white cabbage (a really sharp knife here helps) and 3 spring onions, including some of the green tops.  Then you make a dressing of a tablespoon of soy sauce, a dessertspoon of toasted sesame oil, a tablespoon of rice or white wine vinegar, a dessertspoon of runny honey, and the juice of half a lime.  Add a small chopped clove of garlic and a good thumb of fresh ginger, peeled and grated.  Mix together well to ensure the honey dissolves, then pour over the shredded veg, stir well, and leave for 30 minutes to 'relax' as Hugh puts it.  Now stir again, add some chopped coriander and mint leaves, and dish up.  The veg releases a lot of liquid during its steeping, but you end up with tender yet crunchy, sweet yet pickled fresh veg that would also be great at a barbecue.  The two of us hoovered it up, but it would probably serve 4 comfortably as a side as part of a spread of other things.

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