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  • Seasonal local food recipe No.320 – Hugh’s Asian-inspired coleslaw

    Posted on April 8th, 2016 Janet No comments

    This recipe looks interesting – I’ve had similar salads in Thai restaurants so now is the time to try it at home, using the spring onions in this week’s veg boxes.  It’s from Hugh Fearnley-Whittingstall’s book River Cottage Veg Every Day!

    spring-onions-camelcsaServes 6-8

    Preparation time: 20-30 minutes
    ‘Relaxing time’: 10-20 minutes

    Ingredients
    1 bunch spring onions, trimmed and sliced
    4 medium carrots, peeled
    1 small white cabbage
    For the dressing:
    2 Tbsp soy sauce
    primo cabbage-camel csa1 Tbsp clear honey
    1 clove garlic, finely chopped
    1 Tbsp finely chopped ginger
    2 Tbsp white wine or rice vinegar
    2 Tbsp toasted sesame oil
    2 Tbsp olive oil
    To finish:
    A handful of coriander, roughly torn
    Lime juice

    Method
    Put the sliced spring onions into a large bowl.  Cut the carrots into fine julienne with a mandolin or grate them coarsely and add to the bowl.  Remove any blemished outer leaves from the cabbage, then quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

    For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour the dressing over the vegetables and toss thoroughly.  Leave for 10-20 minutes to soften and ‘relax’.  Serve the coleslaw scattered with coriander and sprinkled with a few squeezes of lime juice.

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