This Asian-style recipe which puts a different spin on the classic coleslaw - replacing gloopy mayonnaise with a light, aromatic dressing, spiked with ginger and a hint of garlic.
Half a medium white cabbage (around 400g)
2-3 medium carrots
1 bunch of spring onions, trimmed
a handful of cashew nuts or peanuts, bashed or roughly chopped
fresh red chilli, sliced (optional)
for the dressing:
1 tbsp soy sauce
1 tbsp rice vinegar or white wine vinegar
2 tbsp toasted sesame oil
a tiny scrap of grated garlic
about 1 tsp finely grated fresh ginger
Cut the cabbage half in half again and trim out the core. Use a sharp knife (or a food processor) to finely shred the cabbage. Put it in a large bowl.
Peel and trim the carrots then grate them coarsely into thebowl with the cabbage.
Trim the spring onions and slice them on the diagonal. Add these to the bowl too.
To make the dressing, mix all the ingredients together thoroughly. Taste your dressing and tweak it with a little more soy or vinegar if you like.
Tip the dressing over the prepared veg and mix thoroughly.
Heap into a serving dish. Scatter over the cashews, top with sliced chilli if you like and it’s ready to serve.
Try it at home and share your recipe with #NewcastleCan and #BritainsFatFight.