Chalmar Farm kitchen | PICKLED GINGER AND CABBAGE SLAW

PICKLED GINGER AND CABBAGE SLAW

Serves 6-8 | 15 Mins | Easy

Quick and Easy

PICKLED GINGER AND CABBAGE SLAW

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.

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

How to make the pickled ginger and cabbage slaw:

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.

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.