Asian slaw

Asian slaw

By
From
Meat
Serves
6
Photographer
Dean Cambray

I think this coleslaw goes really well with Asian-style sticky spare ribs, but it’s also good with satays and other barbecued meats.

Ingredients

Quantity Ingredient
500g chinese cabbage, very thinly sliced
6 spring onions, thinly sliced into 3 cm lengths
1 small red onion, very thinly sliced
75g oyster mushrooms, roughly torn
2 long red chillies, seeded and thinly sliced
1 tablespoon chopped ginger
1/2 cup coriander leaves, roughly chopped
salt
freshly ground pepper
2 tablespoons deep-fried shallots, (available from Asian stores)

Dressing

Quantity Ingredient
1/2 cup thick mayonnaise
1 lemon, juiced
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons ketjap manis
1/2 teaspoon sesame oil

Method

  1. In a large mixing bowl, combine all the salad ingredients except for the salt, pepper and shallots. Toss together gently.
  2. Whisk the dressing ingredients together and pour onto the slaw. Toss together well, then taste and season if need be. Garnish with the deep-fried shallots.
Tags:
Meat
Adrian
Richardson
La
Luna
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