A Fresh and Flavourful Southeast Asian Slaw
Nothing says summer like fresh slaw.
Advertisement
Ingredients
1/2
cucumber, julienned
1/2
carrot, julienned
1/2
red onion, sliced
2
sprigs of mint
3
sprigs of cilantro
1/2 cup
unsalted cashews
3 tbsp
brown sugar, or maple syrup
1/4 tsp
togarashi, or cayenne
Dressing
2 tbsp
canola
1 tsp
honey
1 tsp
sesame oil
2 tbsp
rice wine vinegar
2 tbsp
lime juice
1/2 tsp
fish sauce
salt and pepper, to taste
Instructions
Method:
(Done ahead of time) Lay cashews on a lined baking sheet and bake on medium heat stove or toaster oven for 20 minutes.
- In a small stock pot, heat sugar until it is caramelized and liquefies. Remove nuts and place in bowl, slowly drizzling liquid sugar evenly over nuts. Mix with spoon to ensure maximum coating. Lay flat on parchment wax to cool and settle. Sprinkle with togarashi.
- For dressing, combine all ingredients in a bowl and whisk vigorously or blitz with blender/processor. Chill or leave off to the side.
- Combine all salad ingredients with the exception of the chopped mint. Slowly add in dressing slowly while tossing (hands are best technique).
- Combine all salad ingredients with the exception of the chopped mint. Slowly add in dressing slowly while tossing (hands are best technique).