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S3 Ep6 China: Asian-inspired Slaw

The Food Truck on TV ONE

Images © Babiche Martens

Serves 6 • Preparation time 35 minutes



10cm knob fresh ginger, peeled

juice of 2 small mandarins

1 tablespoon low-salt soy sauce

1 tablespoon honey

pinch white pepper



¼ Chinese cabbage (wong bok), very finely shredded

2 stems Chinese broccoli (gai laan), very finely shredded

2 carrots, peeled and julienned

1 beetroot, peeled and julienned

small bunch chive flower shoots, snipped

250g shredded tofu

½ cup dry-roasted almonds, roughly chopped

2 tablespoons toasted sesame seeds


For the dressing

1. Grate ginger, then squeeze for juice, discarding ginger fibre. Place juice in a small bowl with remaining ingredients. Set aside, then whisk before using.


For the salad

1. Place Chinese cabbage, Chinese broccoli, carrot, beetroot, chive flower shoots, tofu and almonds in a large serving bowl.

2. Toss with dressing, sprinkle with sesame seeds and serve.

©Random House NZ and Mike Van de Elzen