The children have only just gone back to school but already it feels like winter is on its way. It has been rainy with grey skies these past few days, and there are already flus and coughs and colds going around. This crunchy Asian-inspired slaw is a wonderful source of immune-boosting antioxidants and vitamin C, but is also a riot of bright and zingy flavors and colors – just the thing to ward away the germs and cheer up a dreary evening.
We had this slaw last night with pulled pork wraps, a family favorite. But just add some leftover roast chicken or poached salmon, and you have a main course salad. It is also a great lunchbox option, as the flavors actually improve from resting for a couple of hours (but check whether your school’s allergy policy allows sesame seeds).
The inspiration for this recipe came from Jenny Rosentrach’s Dinner: The Playbook. In her “30 day plan for mastering the art of the family meal”, Jenny sets out a foolproof plan for getting family dinners on the table every night. Although not that many recipes in the book are allergy-friendly, it’s a good read if you struggle to get organized at dinner-time or just need to shake things up in your dinner rotation. Jenny also blogs at Dinner: A Love Story.
Autumn Slaw with Honey-Ginger Dressing
For the dressing:
1 thumb-sized piece of fresh ginger, peeled and grated
1 tablespoon lime juice
1 tablespoon white wine vinegar (or rice vinegar if you are not on GAPS)
1 tablespoon fish sauce (look for a sugar-free version if you are on GAPS, such as Vietnamese Phu Quoc Fish Sauce)
1 tablespoon olive oil
1 tablespoon toasted sesame oil
2 teaspoons honey
For the salad:
1/2 head of red cabbage, finely shedded (I use my Oxo Mandoline slicer for this)
3 medium carrots, cut into matchsticks
25 g baby spinach (a small handful), stems removed and finely shredded
10 snow peas, strings removed and sliced on the diagonal
1 tablespoon black sesame seeds
1 tablespoon coriander leaves, chopped
Serves 4-6 as a side dish.
Combine the dressing ingredients in a large salad bowl and whisk well. Taste and adjust seasoning if necessary (I find I don’t usually need to add salt as the fish sauce is salty).
Add the salad ingredients and toss. Serve immediately or chill for up to 6 hours.
Jenny Rosenstrach’s tip: “If you are afraid your kids won’t touch it, separate out the elements you are sure they will like and reserve some dressing for them as a dip”. Sounds sensible to me!