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 Asian inspired coleslaw is a great option.
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
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
A handful of roughly torn coriander
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.