Asian-Style Slaw (includes Thermomix method)

A refreshingly different take on coleslaw that's a great side for Asian-flavoured grilled or barbecued meat and fish.

Full of flavour and texture, this is delicious as a side dish to complement all kinds of Asian flavours, whether you have it on the side of grilled meat or fish, some tasty barbecued skewers, or pop it inside a 'fusion' burger with a splash of sweet chilli sauce!

Not only is it tasty, it's healthy too, being packed full of fresh ingredients. I serve this with my Thai-style salmon fishcakes - and I'm sure it would be equally delicious with Thai crab cakes too!

Serves five, 45 calories per serving.


[Calories in square brackets]

Ingredients

• 200g Chinese leaf / Napa cabbage (after removing tough inner stalks - or you could just use normal white cabbage if you prefer) [32]
• 1/2 large red chilli, deseeded [3]
• 1 inch ginger, peeled [3]
• 2 spring onions [6]
• 1 small carrot (50g) [13]
• 1/2 yellow bell pepper (65g) [20]
• 1/2 red bell pepper [20]
• Handful coriander leaves (10g) [2]
• Juice of 1 lime [6]
• 1 tsp fish sauce [2]
• 1 tsp tamari sauce (or light soy sauce, if not gluten free) [2]
• 2 tsp toasted sesame oil [84]
• 2 tsp toasted sesame seeds (white or black) [31]

Method
(Thermomix method below)

1. Grate ginger and finely chop chilli and spring onions. Grate the carrot, or put through the fine julienne plate of a mandolin or food processor.

2. Shred the cabbage leaves, and finely slice the peppers (you could do this using a food processor slicer blade).

3. Roughly chop the coriander leaves, and toss all of the ingredients together in a non-metal bowl. You can set aside whilst preparing other ingredients for dinner, for the flavours to develop. Will keep for 3-4 days in the fridge. Enjoy! I serve this with my Thai-style Salmon Fishcakes.

Thermomix Method
(This will give a more finely chopped slaw than the one pictured)

1. Cut ginger into coins, spring onions into 1 inch lengths and roughly chop chilli then drop onto running blades / Speed 8.

2. Cut the carrot and peppers into 2-3cm chunks, and the cabbage into wedges or large chunks. Add the carrot, peppers and cabbage into the bowl with the coriander leaves. Chop 5 seconds / Speed 4. Then scrape down and chop for a further 2 seconds / Speed 4.

3. Add the rest of the ingredients, and mix together 5 seconds / Reverse / Speed 4. You can set aside whilst preparing other ingredients for dinner, for the flavours to develop. Will keep for 3-4 days in the fridge. Enjoy! I serve this with my Thai-style Salmon Fishcakes.