Although we found this recipe in Hugh Fernley-Whittingstall book “Green”, it is based on a recipe from Taste: by Sybil Kapoor. It’s wonderfully aromatic, quite unlike any other coleslaw, do try it. We served it with maple pork ribs and also the sticky Pork ribs
INGREDIENTS
1 bunch of spring onions, trimmed and sliced
4 medium carrots, peeled
1 small red cabbage
For the dressing
2 tablespoons soy sauce
1 tablespoon clear honey
1 garlic clove, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons white wine vinegar or rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons 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. I used the slicer on the mixer
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
Original recipe Hugh Fernley-Whittingstall
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