I love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon) I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety. It looks a bit like an alien landing with a bulbous root and a myriad of stalks and leaves sticking out of it but tastes delicious and adds a nutty crispness to salads if finely sliced or grated.
1 bunch of spring onions, trimmed and sliced
4 medium carrots, peeled
1/2 small red or white cabbage – if you can’t get mooli and kohlrabi add more cabbage
4 to 6 inch piece of Mooli radish
½ a Kohlrabi
A handful of fresh coriander roughly torn
For the dressing
2 tablespoons soy sauce
1 tablespoon clear honey
1 garlic clove, finely chopped
1 tablespoon finely chopped ginger
2 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
Mix all the dressing ingredients together and set aside.
Slide or grate all the vegetables and mix together in a large bowl. Dress with the dressing and a sprinkling of fresh lime.