This spicy slaw is a welcome addition to any summer barbecue. Serve with Thai-style prawns or sticky ribs.
½ Chinese cabbage, finely shredded
½ red cabbage finely shredded
1 red onion, peeled, finely chopped
4 spring onions, trimmed, finely sliced at an angle
3 pak choi, cut in half lengthways, finely sliced
150g/5oz fresh beansprouts
75g/3oz mangetout, julienned
1 bunch fresh mint leaves
1 bunch fresh coriander, leaves only
75g/3oz Japanese pickled ginger (available from Asian supermarkets)
For the slaw, mix together all the slaw ingredients in large bowl.
For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.