Chinese coleslaw: Difference between revisions
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===Recipe review=== | |||
</span> | |||
'''<span class="reviewTitle">This is different</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5</span> | |||
<span class="reviewDesc"> This went nicely with beanburgers</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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An oriental slant (sic) on a common [[salad]] dish. Ideal for barbecues. | An oriental slant (sic) on a common [[salad]] dish. Ideal for barbecues. | ||
Revision as of 17:08, 22 December 2021
| Chinese coleslaw | |
|---|---|
Recipe reviewThis is different 4.5/5 This went nicely with beanburgers The Judge |
| Servings: | Serves 4 |
| Calories per serving: | 183 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
An oriental slant (sic) on a common salad dish. Ideal for barbecues.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Half a Chinese cabbage, shredded
- 2 carrots, peeled and grated
- 6 spring onions, thinly sliced on the diagonal
- A handful of coriander leaves
- 20g (3/4 oz) jaggery, shaved with a mandoline
- 2 tablespoons nam pla
- 3 tablespoons lime juice
- Freshly ground black pepper
- 3 tablespoons peanut oil
Method
- Toss the cabbage, carrot, spring onions and coriander together in a bowl
- Dissolve the jaggery in the lime juice and nam pla
- Add a twist of black pepper and add the oil whilst whisking vigorously
- Pour over the salad and toss well
Footnote
Well, the best laid plans of mice and men... I couldn't get Chinese cabbage so used a sweetheart cabbage. I forgot and used all of the coriander in the marinate for the ginger-spiced lamb and after dropping (and of course, breaking) a full bottle of olive oil, time was tight, so everything went in the food processor. Anyway, it still tasted great!
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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