I have to admit that I have a LOT of cookbooks and food magazines, with the exception of baking I rarely follow a recipe exactly as written. Issues with missing ingredients and putting your own spin on things is something I enjoy with the cooking process.
One of my favourite books is written by Luke Managan "at home & in the mood" the flavours are inspiring and the photos just beautiful.
Spring has officially arrived in Canberra, thank goodness after a long and cold winter. In true form we went from 15c one day to 29c the next! Warm weather brings BBQ action. One of my favourite salads is an Asian Coleslaw, lovely crisp vegetables with a light dressing which is a great accompaniment to your BBQ.
Recipe: Asian Coleslaw (adapted from Luke Managan)
Mix together the following:
1/4 finely sliced cabbage
1 large grated carrot
Handful of green beans finely sliced
About 4 spring onions finely sliced
1 red chilli, seeded & finely chopped
Chopped coriander to taste
3 T olive oli
1 T mirin
1 T rice wine vinegar (use white wine vinegar as a substitute
Good pinch of sugar, salt and white pepper
Dress the salad a couple of hours before you eat to let the flavours infuse, sprinkle with sesame seeds prior to serving. I often toast the seasame seeds if I have the time which adds a nutty flavour.
This salad will keep for a day or so in the fridge.