Try this delicious spicy dressing with your coleslaw instead of the traditional mayo. It’s fabulous with a homemade veggie burger, alongside salmon or in wraps and…will be perfect with your leftovers at Christmas!
You’ll need
3 tablespoons of olive oil
1 tablespoon of toasted sesame oil
A quarter of a cup of rice vinegar
1 tablespoon of honey (can sub with maple syrup or other syrup)
A tablespoon of soy sauce (light)
1 garlic clove finely chopped (or grated)
A tablespoon of freshly grated ginger
Half a teaspoon of salt
A teaspoon of crispy chilli flakes in oil (optional)
Method
Whisk everything together in a bowl et voila!
For your coleslaw you can use any raw veggies that inspire you. I used finely sliced white cabbage, a finely sliced red pepper, a finely sliced shallot and the chunky bit of a head of broccoli that I peeled, sliced and cut into fine julienne.
It would also be nice stirred into rice for a rice salad or drizzled over some griddled salmon.
I’m a huge fan of the crispy chilli flakes in oil as they are not super hot and give a real umami hit. Add with caution and use your own palate to judge the level of heat you like.
You can dress with fresh coriander, finely chopped mint, toasted sesame seeds and smashed peanuts (or all of the aforementioned!).
On the pairing front, opt for something light and fruity that won’t clash with the chilli heat or the vinegar. We served Jean-Francois Merieau’s Gamay which was spot on.
