This recipe was a perfect match for the pork braised in coconut water. It will serve 8 people. Super easy and super tasty. It’s also from Cuisine magazine.
1/2 Chinese cabbage, thinly sliced
1 carrot, peeld, cut into matchsticks
1 fennel bulb, very thinly sliced
2 celery sticks, very thinly sliced diagonally
200g snow peas, thinly sliced diagonally
4 spring onions, very thinly sliced
1/3 cup fish sauce
1/3 cup rice vinegar, plus extra for drizzling
1 ½ tablespoons sesame oil
1 tablespoon caster sugar
4 ripe avocados, mashed
2/3 cup bought fried shallots
- Combine the cabbage, carrot, fennel, celery, snow peas and spring onions in a large bowl.
- In another bowl, whisk the fish sauce, vinegar, sesame oil and sugar until the sugar has dissolved.
- Drizzle the dressing over the vegetables and toss well to combine. Spread the avocado over a platter and top with the coleslaw. Garnish with shallots to serve.
Yummy! I mixed the avocados through the salad and put everything in a big salad bowl.