The corona cook. An old favourite, Bill Granger’s Asian slaw

We love slaw. We have had this literally dozens and dozens of times.
This recipe from the ever smiling Bill Granger is perfect for these times of unpredictable shopping. it’s very forgiving, very adaptable and lasts well in the fridge.
Tonight’s version lacked the mint, the cucumber and the celery but was no less tasty for all that.

Ingredients
1 bulb fennel cored and finely sliced or shredded
half cucumber seeded halved and finely sliced
2 large handfuls shredded white cabbage
2 large handfuls shredded red cabbage
1 stalk Celery, trimmed, cut into thin matchsticks
1 large red onion, thinly sliced
1 large handful fresh Vietnamese mint leaves, (or ordinary mint leaves)
1 large handful coriander leaves

For the sweet chilli dressing

1 tbsp rice vinegar, or white vinegar
1 tbsp caster sugar
1 1/2 tbsp lime juice
2 tbsp Fish Sauce
2 long red chillies, deseeded and finely chopped
1/2 tsp Salt

Method

Put the white and red cabbage with the celery, onion, mint and coriander in a large bowl. Add the dressing to the salad and toss together.

Comments

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