Asian style slaw

In my eternal search for the perfect coleslaw I've come to the conclusion, to paraphrase a famous saying, it's the journey not the destination that counts. I hope I never find perfection as this is a journey I am happy to make again and again. Any opportunity I have to try a new slaw, or hear about a new dressing, I grab with both hands.

This version uses a low fat dressing, for the calorie conscious, but provides a great backdrop to rich meat or fish. The vegetables play the star role here. Lots of crunch and flavours, bound up with a sweet and salty dressing.

I found some flank steak in the freezer, so marinaded it with an Asian twist and served it with this fresh slaw.

Step 1 - Shred your veg

• Sharpen your best knife, find a big bowl and get shredding!
• Cut the pak choi into ribbons
• Remove the outer leaves of a savoy cabbage, cut in half, remove the thick stalk and shred
• Grate a large carrot
• Chuck in a handful of beansprouts
• Half the mangetout at an attractive angle
• Finely chop a couple of spring onions and a bunch of coriander
• Give everything a good mix

 

Step 2 - Dress your slaw

• Whisk together the dressing ingredients or put them all in a jam jar and give them a good shake
• Tip over the vegetables and carefully toss them together until all pieces are coated, spoons are good, but you can't beat using your hands here
• Serve with a sprinkle of sesame seeds, cashew nuts and some sliced red chilli

The slaw goes perfectly with some thinly sliced flank steak, this one was marinaded in plum sauce, oil, chilli sauce and lime juice.

 

Asian coleslaw

• 2 pak choi
• 0.5 savoy cabbage
• Beansprouts
• Mangetout
• 1 large carrot
• 2 spring onions
• 1 bunch coriander

Dressing

• 1 tsp sugar (palm or golden caster)
• 2 tsp toasted sesame oil
• 2 tsp soy sauce
• 1 tbsp Thai fish sauce
• Juice of one lime