Classic Asian slaw

By: Samantha Evans, Shauna Guinn
From: The Hang Fire Cookbook
Serves: 6

This recipe is loosely based on a salad we ate on an island in Thailand. We’ll admit, this ’slaw might seem like it has a million ingredients, but it really is a standout side dish and your family or guests will be sure to appreciate the effort. This is the perfect summer salad to accompany our Mai-Thai Thighs.

Ingredients

Quantity	Ingredient
1/2	chinese cabbage, finely sliced
1/2	small red cabbage, finely sliced
2	carrots, finely sliced into long thin strips, use a julienne cutter if you have one
3	spring onions, sliced lengthways into long, thin strips
100g	mangetout, sliced lengthways
100g	beansprouts
1 teaspoon	fine sea salt
1 tablespoon	caster sugar
1	lime, juiced
1	red chilli, deseeded and finely chopped
medium bunch	coriander, finely chopped
small bunch	mint leaves, finely chopped
small bunch	thai basil leaves, finely chopped
1 tablespoon	toasted sesame seeds
50g	toasted unsalted peanuts, crushed

For the dressing

Quantity	Ingredient
1	garlic clove, very finely chopped
1 teaspoon	grated fresh ginger
1 tablespoon	honey
50ml	rice vinegar
50ml	olive oil
1 tablespoon	soy sauce
1 teaspoon	sesame oil
1 tablespoon	sweet chilli sauce
	sea salt
	freshly ground black pepper, to taste

Method

Add your prepared vegetables to a bowl. Sprinkle with the salt, sugar and lime juice and toss through.
Put the bowl in the fridge while you prepare the dressing.
Whisk the dressing ingredients vigorously in a bowl. Taste to check the seasoning. Pour the dressing over the chilled vegetables and mix well. Now add the chilli, chopped herbs and sesame seeds and toss through. Allow the flavours to come together in the fridge for 1 hour. Just before serving, sprinkle over the toasted crushed peanuts.

Tags:: barbecue; BBQ; Southern; America; Deep South

Classic Asian slaw

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