European
European - British - Starters
Quick Kimchi Style Slaw
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 200 g spring cabbage, (thinly sliced)
- • 2 medium carrots, (peeled and coarsely grated)
- • 5 radishes, (coarsely grated)
- • 100 g cucumber, (finely diced)
- • 2 cloves of garlic, (peeled and crushed)
- • 5 cm piece of root ginger, (grated)
- • 1 tbsp rice vinegar
- • 1 tbsp granulated sweetener
- • 2 tsp Sriracha sauce
- • 2 tsp soy sauce
- • 2 tsp fish sauce
- • 1 tsp lemon juice
Preparation Steps
1
Phase 1
In a small mixing bowl, add the garlic and ginger and combine with the rice vinegar, sweetener, Sriracha, soy sauce, fish sauce and lemon juice.
2
Phase 2
Add the grated radish, grated carrot, cucumber and cabbage and stir to coat.
3
Phase 3
It's ready to serve straight away or you can store it in a jar or air-tight container and keep in the fridge for up to 2 weeks. This will make the flavour more intense.