Thursday, 26 July 2007

Recipe - Psychedelic Coleslaw

This is a recipe I've adapted from the Surreal Gourmet TV show. It works fine for those that don't like mayo in their coleslaw.

Why psychedelic? Don't worry, there's no acid or speed in it, the name comes from the color combinations.

Psychedelic Coleslaw - serves 4

Ingredients
1/4 cup rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
1/4 teaspoon cayenne pepper (Optional)
2 tablespoons sesame seeds
2 carrots, peeled and coarsely grated
1/3 head red cabbage, cored, then cut crosswise into the narrowest ribbons possible and separated.
1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1 red pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1/2 medium-size yellow onion, grated
1 1/2 tablespoons finely grated or minced fresh ginger, peeled first
1 cup lightly packed coriander leaves, chopped

Method
In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne. Set aside.

Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.

In a large bowl, combine remaining ingredients and toss thoroughly. Then toss with dressing.

Serve immediately or refrigerate.

Just before serving, toss with sesame seeds (reserving a few to sprinkle on top).

Note: Do not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients.

Enjoy!

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