Asian inspired coleslaw

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Running can take up a lot of time and energy. While we all know diet is crucial, it can also seem like a lot of hassle to cook and prepare. So most Sundays I take some time to prepare for the week ahead. I tend to make pretty large quantities – something for lunch; something for dinner.

This is the basis for a great lunch – some coleslaw with tofu and long grain brown rice. It’s flavoursome and lasts well for up for about 5 or 6 days in the fridge so make a batch and make it part of your lunch for a week.

1 bunch spring onion, trimmed and finely sliced

4 medium carrots, peeled and cut into fine julienne or coarsely grated

1 small while cabbage, outer leaves removed, finely shredded

Dressing

2 tablespoons soy sauce

1 tablespoon clear honey

1 garlic grove, finely chopped

1 tablespoon of 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 roughly torn coriander

Lime juice

A few tablespoons of either roasted sesame seeds or peanuts

  • Put the sliced spring onions, carrots and cabbage in a large bowl
  • 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 to 20 minutes to soften
  • To roast the sesame seeds or peanuts, either cook over a medium heat in a dry saucepan, stirring from time to time or in a preheated oven at 200°C/400°F/gas mark 6. If in the oven, stir after a few minutes. Keep an close eye on them and take them out of the over to cool when they’re brown but before they start to smoke
  • Serve with the coriander, a few squeezes of lime juice and some roasted sesame seeds or peanuts

Adapted from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday

If you try this, let me know how you get on.

 

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