SATURDAY COOKING: ASIAN-STYLE COLESLAW

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.

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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

Method:

  1. Combine the cabbage, carrot, fennel, celery, snow peas and spring onions in a large bowl.
  2. In another bowl, whisk the fish sauce, vinegar, sesame oil and sugar until the sugar has dissolved.
  3. 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.
  4. Eat!

Yummy! I mixed the avocados through the salad and put everything in a big salad bowl.

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