Lively coleslaw to add colour, vitamins and flavour

Make this fresh coleslaw to give a boost to a grey day, or to top up on vitamin C and fibre, or just to have something delicious on its own, with rice or as a side dish with a more substantial main course.

Recipe - enough for four as a side dish. Or for one greedy person.



Ingredients

SALAD

• 1/2 small white or red cabbage
• 2 large carrots
• 1/2 onion
• 1 fresh red chilli (or substitute/combine with sweet chilli sauce
• big handful fresh coriander
• small handful fresh mint
• 1 clove garlic
• 2 tbsp thai fish sauce (replace with soy if vegan)
• juice of 1 lime (enough for at least 5 tbsp)
• 1 tsp sugar

METHOD

• finely shred the cabbage
• peel and grate the carrots
• finely dice the onion
• crush and peel the garlic and chop finely
• deseed the chilli and chop finely
• finely chop the stems of the washed coriander and shred the leaves
• take the mint leaves off the stems and shred finely
• put everything in a bowl and add the fish sauce, lime juice and tsp of sugar
• stir, mixing thoroughly

shredded lettuce is added to this version

tangy bbq marinade and coleslaw

For a tasty tang on your chicken wings – enough for about 12 whole wings or a butterflied chicken. Gives a lovely colour as well. Would also work on ribs or pork belly strips, or on a butterflied chicken. Marinade for an hour.

I know, it looks like a lot of ingredients, but it's worth it. Works well with a potato salad and some asian slaw.

3 cloves of garlic

Two tablespoons of garam masala

Two teaspoons of ground cinnamon

Heaped teaspoon of Chinese chilli oil

1 onion, peeled and chopped into four

1” fresh ginger root

Two teaspoons brown sugar

Large pinch of salt

Two tablespoons of corn oil

Three tablespoons of tomato puree

1 tablespoon sweet paprika

1 lemon, flesh and juice

Heaped teaspoon of meaux mustard (Dijon mustard with wholegrains)

Put all ingredients except the mustard into a blender, whizz it all together, when smooth add the mustard.

Use as marinade on chicken wings, cook on bbq at medium heat. Brush on any marinade left over during cooking.

Asian Coleslaw

·                                             small white cabbage or 1/4 large white cabbage

·                                             1/2 bunch of fresh coriander

·                                             1 capsicum pepper or 1 carrot

·                                             small onion

 dressing

·                                             1 lime

·                                             1 tbsp soy sauce

·                                             1 large tbsp sweet chilli sauce

·                                             1 clove garlic

prepare dressing:

·                     finely chop garlic

·                     squeeze lime

·                     mix lime juice with all other ingredients in a bowl and set aside

 preparing coleslaw:

·                     finely slice the onion, cabbage, carrot (you can use a peeler to make peelings of carrot to put into the salad)

·                     rinse bunch of coriander and mint and chop roughly

·                     put all ingredients in a large bowl and add the dressing

·                     mix thoroughly 

·                     set aside for 15m

a light supper of chicken and coleslaw for two

ingredients

• one large chicken breast or a leg of chicken - you can use cold roast chicken
• if preparing raw chicken plunge into boiling water or light stock for 15m and set aside to cool, covered
• make light stock by adding sprigs of fresh coriander, peppercorns and garlic
• reserve the water in which chicken was cooked - you can use it for soup

 for asian coleslaw

• small white cabbage or 1/4 large white cabbage
• 1/2 bunch of fresh coriander
• 1 capsicum pepper or 1 carrot
• small onion

 dressing

• 1 lime
• 1 clove garlic
• 1 tbsp soy sauce
• 1 large tbsp sweet chilli sauce

 cook chicken if necessary

prepare dressing:

• finely chop garlic
• squeeze lime
• mix lime juice with all other ingredients in a bowl and set aside

 preparing coleslaw:

• finely slice the onion, cabbage, carrot (you can use a peeler to make peelings of carrot to put into the salad)
• rinse bunch of coriander and mint and chop roughly
• put all ingredients in a large bowl and add the dressing
• mix thoroughly 
• set aside for 15m

 slice the chicken

serve

place sliced chicken on bed of coleslaw

bon appetit

hints:

• some limes are a bit dry, you can add water or more lime
• if it's too sharp add a little sugar
• use fish sauce instead of soy sauce
• supermarket coriander is sold in small bunches, if you get a large bunch use about a third of the bunch 
• don't add salt or pepper - there is seasoning and salt in the soy sauce and sweet chilli sauce

variations

make large amount of coleslaw, it keeps for several days, increase other ingredients accordingly

for a more substantial meal serve with boiled rice

the coleslaw is delicious as an accompaniment to curries or roasts