A fantastic way to bring raw veg into your diet.
About this Recipe
By: Tom Arundel
One of my all-time favourite recipes, this is adapted from a recipe that the food writer Sybil Kapoor published in Waitrose magazine about 15 years ago and was introduced to me by my mum. We tend to make this all summer as it is amazing paired with BBQ’d meat. You will also probably want to start making this in larger batches as it keeps for a few days in the fridge; I think it’s actually better on day 2 once the flavours have started to mingle. It is a fantastic way to bring a great amount of raw veg into your diet.
- 2 tbsp Soy Sauce
- 1 tbsp Honey or Maple Syrup
- 1 tbsp Ginger (grated)
- 1 Clove Garlic (crushed)
- 1 tbsp Rice Wine Vinegar
- 1/2 Lime (juiced)
- 2 tbsp Toasted Sesame Oil
- 2 tbsp Olive or Groundnut Oil
- 1/2 Red Cabbage
- 1/2 White Cabbage
- 5 Carrots
- Corriander Leaves
- Lime wedges to Serve
The most obvious way to change the taste profile without changing much of the prep is to make more of a Thai dressing vs this which is more Chinese in flavour profile. There are loads of Thai and Vietnamese dressing recipes out there but a mixture of lime juice, fish sauce, rice wine vinegar, chillies and palm sugar is always great. You could then also add mint as well as the coriander. You could also bring in other types of cabbage and I’ve even added cucumber to this in the past.
Step by Step Instructions
Combine Soy Sauce, Honey, Ginger, Garlic, Rice Wine Vinegar, Lime Juice, Sesame Oil, Olive Oil in a dressing jar and shake well.
Finely slice the cabbages, discarding the tough white core if you wish and grate the carrot. I use my Magimix.
Combine along with the Spring Onions in a mixing bowl – add the dressing and toss.
Garnish the mix with Lime Wedges and Corriander to taste – best served with BBQ food on a summers day.