S3 Ep6 China: Asian-inspired Slaw
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