Anne in Sweden blogged about Lime Jalapeno Slaw yesterday. Which struck me as a very good idea, and perfect for the really lovely piece of rump steak waiting in the fridge for dinner. And (almost inevitably) now that I come to look at the recipe again, what I did was almost completely different. But still from the same place of crispness, contrasts and really punchy flavours.
Oriental Slaw
Serves 2
1 tsp minced garlic
1 tsp dark muscovado sugar (in a perfect world I would have used palm sugar)
Juice of 1 lemon
1 good shake fish sauce
1 red chilli, seeded and chopped (don't know what sort - about the size of a cayenne chilli, quite hot but not ballistic)
2 big handfuls shredded cabbage
1 beautifully ripe avocado, cut in cubes
A few stems of coriander
Small handful of roasted peanuts
Combine the garlic, sugar, lemon juice and fish sauce in a salad bowl, and the rest of the ingredients, toss gently and serve almost instantly.
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2 comments:
Oh that sounds fantastic, a nice alternative to the slightly over used Chinese noodle salad!
The flavours sound like a lovely partner to one of my least-favourite vegetables. I may well try it on the weekend!
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