Thanks to the couple of sublimely sunny and summery days we've gotten to enjoy, we, too, got to kick off the BBQ season. What we kicked it off with? That you'll just have wo wait until the next post! Here's a teaser though.
As far as side dishes for grilled, well, anything, goes, one is head above the rest: coleslaw. But this time coleslaw, that American take on salad with its shredded cabbage and carrots drenched in mayonnaise, got an Asian twist. Instead of the usual mayonnaise dressing I made some of that mango, chilli and ginger dressing I devised for those duck confit burgers and later turned into that crayfish paste too. I'm warning you - I've fallen for this dressing so hard that by the end of the summer you too will have totally overdosed on it...!
You can replace half of the mayo with either Greek yogurt or low-fat crème fraîche for a lot lighter version of the original. In addition to crisp veggies, this version gets extra crunch from toasted cashews. The result is a wonderfully sunny, fruity salad that has just the right amount of spicy heat to it. Works wonders with pork, chicken, beef and hot dogs. Try it as a side dish, on sandwiches, in burgers, inside pita or as a filling in wraps.
Serves 4-6
As far as side dishes for grilled, well, anything, goes, one is head above the rest: coleslaw. But this time coleslaw, that American take on salad with its shredded cabbage and carrots drenched in mayonnaise, got an Asian twist. Instead of the usual mayonnaise dressing I made some of that mango, chilli and ginger dressing I devised for those duck confit burgers and later turned into that crayfish paste too. I'm warning you - I've fallen for this dressing so hard that by the end of the summer you too will have totally overdosed on it...!
You can replace half of the mayo with either Greek yogurt or low-fat crème fraîche for a lot lighter version of the original. In addition to crisp veggies, this version gets extra crunch from toasted cashews. The result is a wonderfully sunny, fruity salad that has just the right amount of spicy heat to it. Works wonders with pork, chicken, beef and hot dogs. Try it as a side dish, on sandwiches, in burgers, inside pita or as a filling in wraps.
Serves 4-6
about 800 g chunk of cabbage (about 750 g when shredded)
3 large carrots
1 bunch of spring onions
2 tsp white wine vinegar
2 tsp sugar
1,5 -2 dl mango, chilli and ginger mayonnaise - depending on how rich you like yours (recipe here!)
handful of toasted cashew nuts
bunch of coriander (what ever gets left from making the dressing)
Remove the hard core from the cabbage along with the leathery outer leaves and shred finely. Peel carrots and shred/ grate. Cut the spring onions to about 10 cm pieces and cut them lengthwise into strips. Combine vinegar and sugar and mix with the veg. Occasionally stirring, let them get ready while you prepare the dressing.
Fold the dressing into the salad, toss in rest of the coriander leaves and scatter the cashews (dry roasted on a hot pan and cooled) on top of the salad.
Fold the dressing into the salad, toss in rest of the coriander leaves and scatter the cashews (dry roasted on a hot pan and cooled) on top of the salad.
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ANYONE FOR SECONDS?
Sounds very good. Thank you so much for sharing.
ReplyDeleteyou're welcome :-)! It's especially delicious with this Filipino style pork belly :-)
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