Asian Slaw

I don’t like the heaviness of coleslaw, so this one gives the flavour with a delicious Asian kick. Great with fish, tofu, cold meats or just on it’s own. It’s a great way of using up those bits of veg at the bottom of the drawer.

Ingredients

• Half a head of red cabbage

• 6 medium carrots or 4 large

• 1 large red onion

• 1 red chilli, finely sliced

• 1 tsp freshly grated ginger (optional)

• handful of fresh mint, chopped

• handful of parsley or coriander, chopped

For the dressing:

• Juice and zest of a lime

• 1 tbsp fish sauce (replace with tamari or coconut aminos if vegan)

• 1 tbsp tamari, coconut aminos or soy sauce

• 2 tbsp olive oil or cold pressed sesame oil

Method

1. Make the dressing

2. Grate the cabbage or slice finely on a mandoline

3. Peel and grate the carrots

4. Slice the red onion thinly into half moons

5. Add the cabbage, carrots, onions, ginger, chilli and herbs in a bowl and mix thoroughly

6. Add the ginger, chilli

7. Pour over dressing and serve. Sprinkle to sesame seeds if you have some (I didn’t for the photo!)

Food Facts

Red cabbage is a brassica and high in a number of beneficial compounds with the added benefit of a high anthocyanin content, a flavanoid anti-oxidant which gives the cabbage it’s purple colour.

As well as anthocynanins from the colour, red onions have high amounts of quercitin, a potent flavonoid with is often used for it’s anti-inflammatory potential.