QUICK ASIAN COLESLAW
This fresh, herby, crunchy coleslaw is an ideal accompaniment to contrast the richness and flavour of the Slow Cooked Master-Stock Beef Short Ribs. It also is a great salad for a barbecue.
½ small wombok (Chinese cabbage), cut crossways into 5mm wide slices
150g carrots, sliced into fine strips
3 spring onions, sliced into fine strips
1 red chilli, thinly sliced
½ cup mint leaves
½ cup coriander leaves
½ cup watercress leaves
¼ cup flower and shoot tips from Chinese broccoli, optional
¼ cup olive oil
¼ cup lime juice
1 tablespoon soy sauce
3 teaspoons brown or palm sugar, grated
Place all dressing ingredients in a screw top jar. Shake well until sugar has dissolved. Set aside.
Place all coleslaw ingredients in a large bowl and gently toss to combine.
When ready to serve, pour over dressing and gently toss to coat in dressing. Serve immediately.
Note: The salt seasoning pictured is a combination of ½ teaspoon ground five spice mixed with ½ tablespoon sea salt.
Fiona Hammond © September 2018