Recipe: Asian slaw with crunchy topping

This colourful salad will brighten the dullest winter day. Photo / Fresh Media

This tangy slaw makes a change from heavy winter food and can be served as a healthy lunch or as a side dish for dinner. The dressing is full of sweet, sour, and umami flavours, and the crunchy topping adds some delicious toastiness.

Asian slaw with crunchy topping

Serves 4 as a side

Ingredients

2 cups green cabbage, finely sliced

2 cups red cabbage, finely sliced

2 large carrots, grated

1 red capsicum, sliced

3 spring onions, finely sliced

½ cup fresh coriander, chopped

Tangy Asian Dressing

1 tsp sesame oil

3 Tbsp vegetable oil

3 Tbsp rice wine mirin

3 Tbsp lemon juice

3 Tbsp honey

1 Tbsp soy sauce

1 Tbsp grated ginger

1 clove garlic, crushed

½ tsp chilli paste

½ tsp salt

Crunchy Topping

3 Tbsp sesame seeds

¼ cup chopped peanuts

Method

1. Make the crunchy topping: Place the chopped peanuts and sesame seeds in a dry frying pan. Toast over a medium temperature, stirring frequently, until the sesame seeds are a pale golden colour. Set aside to cool while you make the slaw.
2. Combine all the slaw ingredients in a large bowl.
3. Make the Tangy Asian Dressing: place all the dressing ingredients in a screw top jar and shake well. Adjust salt, honey and sesame oil to taste. Pour the dressing over the slaw and toss to combine.
4. Sprinkle the toasted peanuts and sesame seeds over the top of the slaw.

-fresh.co.nz