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Asian Slaw // The Lazy Man’s Lunch

I used to have a million excuses for not preparing healthy meals. Too tired. Not enough time. Don’t have the right ingredients. Too tired. Just plain lazy really. These days I am a lot more conscious about what I eat. Although I still mostly eat what I like in some kind of unstructured moderation (sugar, chocolate, cake, ice cream etc etc), my diets tips more onto the healthy side and I actually want to eat healthier meals more often than not.

One thing I prepare a lot of and have become much more experimental with over the years are salads. In the warmer months I crave them, I pretty much want to eat them every day for at least one meal. I decided to try an Asian slaw purely for the fact that we love coleslaw, and I don’t have a decent repertoire of cabbage dishes. This recipe literally took me five minutes to prepare, so my old ‘don’t have time/too tired’ excuses were fairly lame given it would take longer and require more effort to make anything even slightly unhealthy in comparison.

The beauty of salads is you can add whatever you like, there really are no steadfast rules. A coleslaw by definition contains cabbage, so you probably don’t want to omit it. I used drumhead and red cabbage for the lovely colour. The dressing turned out ace, I might have been high-fiving the kitchen air when I got it sussed. And as the dressing and carrot and coriander and crunchy cabbage combination hit me I found myself wondering why on earth I haven’t tried this before. I would however recommend shredding the cabbage a little more than I did otherwise it becomes a tad awkward trying to manouvre the bigger pieces into your gob.

I can see this becoming a regular aside a BBQ chook. 

Asian Slaw // serves 6 as a side

1/4 drumhead cabbage, shredded

1/4 red cabbage, shredded

1 carrot, peeled and grated

4 spring onion, sliced

1/2 cup roughly chopped coriander

 

Dressing:

1/4 cup rice wine vinegar

2 tablespoons soy sauce

2 tablespoons peanut oil

Juice of 1 lime

1 generous tablespoon brown sugar

1 inch piece ginger, minced or grated

2 cloves garlic, minced

Method:

Place vegetables and coriander into a bowl, combine well.

Whisk dressing ingredients together in a jug until well combined.

Pour dressing over slaw and combine well. Leave to sit for 10 minutes so the dressing soaks through nicely. I also added some chopped peanuts, just for fun. 

 

 

 

 

 

 

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  • Your One and Only Loving Mother - I love cabbage as you know, both cooked and raw. Made this salad yesterday and it is absolutely beautiful. I find that it tasts better the day after for some reason. I used my mandolin to shred the which made it much finer.ReplyCancel

  • Peggy Saas - I agree, it did taste nicer the next day. I love me some leftovers for lunch. Glad you tried it. :)ReplyCancel

  • 12 Healthy Easter Brunch Recipes - [...] 7. Asian Slaw [...]ReplyCancel

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