Chalmar Farm kitchen | PICKLED GINGER AND CABBAGE SLAW

PICKLED GINGER AND CABBAGE SLAW

Serves 6-8 | 15 Mins | Easy
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.

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.