Coriander and sesame slaw
( MAKES one bowl, to serve 6-8 people )
Photo by Michael Craig
If I'm heading to a barbecue and am asked to take something, I always opt for easy, quick and low-maintenance when preparing them. This slaw takes on a slightly Japanese flavour with sesame oil, plenty of coriander, mung bean sprouts and spring onion. Adding raw garlic to the dressing gives it a real kick - just remember to dress it at your venue so it doesn't go soggy.
|1 cup||Mung bean sprouts|
|1 bunch||Spring onion, ends removed and finely sliced|
|½ cup||Toasted peanuts, roughly chopped|
|1 Tbsp||Sesame seeds, mixture of white and black if you have them|
|1 Tbsp||Fried shallots, optional|
- Whisk all ingredients for the dressing in a jug and taste and adjust as necessary. Set aside.
- Slice the cabbage using a knife or the slicer blade on your food processor. Grate the carrots.
- Add all ingredients into a bowl and gently toss to combine. When ready to serve, add dressing, and garnish with extra coriander and peanuts, and the fried shallots if using.