PICKLED GINGER AND CABBAGE SLAW
PICKLED GINGER AND CABBAGE SLAW
Category
All Recipes
Quick and Easy
This Asian coleslaw with pickled ginger is completely addictive. It’s got that crowd-pleasing sweet-‘n-salty profile and you will come back for more.
This is a perfect salad to complement your braai menu for the festive season.
What you’ll love: If you don’t like a certain ingredient or don’t have it on hand, feel free to switch it out.
This is a perfect salad to complement your braai menu for the festive season.
What you’ll love: If you don’t like a certain ingredient or don’t have it on hand, feel free to switch it out.
Persons
6
Cook Time
15 minutes
Total Time
15 minutes
Ingredients
- What you will need:
- 15 ml Sesame seeds
- 1 Medium size red cabbage, finely sliced
- 2 Medium carrots, grated
- 2 Spring onions, sliced
- 1 Red chilli, seeded and chopped (optional)
- 15 ml Pickled ginger, chopped
- 1 Clove garlic, finely chopped
- 2,5 ml Very finely chopped lemongrass (optional)
- Small bunch of fresh coriander, chopped
- 60 ml Good quality mayonnaise (Add more to taste)
- 10 ml Soya sauce
- Juice and zest of 1 lime
- Sea salt and freshly ground black pepper
Instructions
- Method:
- Toast the sesame seeds in a dry frying pan over medium heat until they begin to colour. Remove from heat and let them cool.
- In a large bowl, mix the cabbage and carrots. Add the rest of the ingredients and mix well to combine. Season with salt and pepper.
Notes
Chalmar Farm Kitchen advice:
- This salad recipe is super flexible. Feel free to get creative and use what ingredients you love most!
- Add extra fresh veggies: Such as cucumber, radishes or avocado!
- Add fruit: Such as fresh mango or pineapple.
- Add more nuts: Chopped cashews would also be delicious in this salad.
- Add seeds: Use poppy seeds instead of sesame seeds.
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