As ‘Dude’ food reaches its zenith in Sydney restaurants, we feel we must join the wagon trail rather than beat it… and this is a rather great way to climb on board! The beauty of this dish lies in the freshness of the ingredients – but also in the precision of the slicing – as the finer, the better…
Fresh from the garden: red cabbage, cavolo nero, carrots, radishes, celery, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
Spicy Soy Sesame Dressing:
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What to do:
- Heat the frying pan and gently dry-toast the sesame seeds for a minute or so, making sure they don’t burn. Put a teaspoons-worth into the jar for the dressing and reserve the rest for the garnish.
- Make the Spicy Soy Sesame Dressing by adding all the dressing ingredients together in a jar. Adjust seasoning as per taste. Shake well with lid on and set aside.
- Meanwhile separate out all the cabbage leaves and wash well under running water. Shake dry then trimming the stalk into the chook bucket, super-finely slice the leaves into thin shreds.
- Wash the kale leaves and shake dry. Cut the leaves from the stalks, discarding the stalks into the compost, and slice the leaves into super-fine ribbons.
- Wash and peel the carrots and grate. Wash and scrub the radishes, cut in half and slice super-thinly. Wash the celery and shake dry. Finely slice into little crescents.
- Wash and spin the coriander dry. Finely slice the stalks and add to a big bowl. Chop the leaves and reserve for the garnish.
- Add the rest of the vegetables to the large bowl and mix well. Lightly spoon a generous amount of the dressing over it, stir well, and chill in the fridge until ready to serve.
- Just before serving add the rest of the dressing to the slaw, and divide into serving bowls, sprinkling on the reserved toasted sesame seeds and the coriander leaves. Eat!
Notes: What does Eurasian mean? What is rice vinegar? What is slaw short for?
