Crunchy Asian slaw
with ginger-tahini dressing
Serves 4
For the ginger-tahini dressing
3 stalks green spring onion, white and light green parts only, minced
1/4 cup light soy sauce
1/4 cup water
2 tablespoons tahini
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
1 1/2 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes
For the salad
2 cups shredded red cabbage
1/2 cup shredded napa or green cabbage
2 carrots, coarsely grated
1 cup fresh coriander, finely chopped
1-2 chillies seeded and cut into thin slivers
1/2 cup peanuts
1/2 cup raisins
2 tablespoons sesame seeds
1. Prepare the dressing by whisking all of the ingredients together until smooth and well-combined.
2. Place the red cabbage, green cabbage, carrots, coriander and chilllies in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.
How to make cabbage kimchi
1 medium head napa cabbage
1/4 cup sea salt
Water
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon white sugar
2 to 3 tablespoons coconut bu water
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
1 cup white daikon radish, peeled and cut into matchsticks
4 green spring onions, trimmed and cut into 1-inch pieces
1. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
2. Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
3. Rinse the cabbage under cold water 3 times and drain in a strainer for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
4. Meanwhile, combine the garlic, ginger, sugar, and coconut water in a small bowl and mix to form a smooth paste. Mix in the gochugaru red pepper flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy
5. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, spring onions, and seasoning paste.
6. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
7. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
8. Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
9. Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.
Moca and cabbage stir-fry
4 servings
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 medium green cabbage, sliced and diced
1 large bunch moca spinach
2 tablespoons soy sauce
1 tablespoon sesame oil
1. In a large frypan heat the oil over medium-high heat. When the oil is hot, add the garlic and diced cabbage and cook, stirring frequently for about 2 minutes.
2. Chop off the bottom halves of the moca stalks and set aside for another purpose. Chop the leaves and tender upper stalks.
3. Add the chopped moca, soy sauce, and sesame oil and cook for another few minutes, or until the moca is wilted and the cabbage is of the consistency you prefer.
BBQ cabbage and sausage stuffed sandwiches
Makes 8 sandwiches
500 grams sausages
1/2 head green cabbage, shredded
1 tablespoon minced garlic
1 small white onion, diced
1 cup barbecue sauce or your favourite ketchup
1 cup of cheese, grated
Salt and pepper to taste
8 bread rolls
2 tablespoons unsalted butter, melted
1. Crumble the sausage into a large frypan and cook over medium-high heat until browned and completely cooked through. Drain the fat. Add the cabbage, garlic, and onion and cook over medium heat until wilted and soft.
2. Add BBQ sauce and stir frequently until warm. Add the cheese to the pan and stir continuously so it doesn’t stick or burn. When the cheese has just melted, remove pan from heat and set aside. Taste and add salt and pepper if necessary.
3. Butter the bread rolls and fill.
Crunchy cabbage and noodle salad
Serves 4 to 6
1 head cabbage
1/4 cup Japanese rice vinegar
2 tablespoons sesame oil
2 tablespoons olive oil
2 teaspoons honey
1/2 teaspoon salt
1 packet noodles, crushed (discard the seasoning packet)
1/4 cup chow mien noodles
1/4 cup thinly sliced green onions, white and light green parts only
1/4 cup sliced almonds, toasted
1. In a large bowl combine slaw mix, vinegar, sesame oil, olive oil, honey, and salt in a bowl and stir to combine. Refrigerate for at least one hour (or overnight) to allow flavours to mingle.
2. Taste and adjust any seasonings as desired. Fold in ramen noodles, chow mein noodles, green onions, and almonds right before serving.
Fish and slaw roti parcel
Serves 4
For the slaw
1 small cabbage, shredded (about 4 cups)
1 small carrot, grated
2 to 3 green onions, thinly sliced
1 red chilli, seeded and minced, optional
1 clove garlic, minced
1 tablespoon lime juice
2 tablespoons mayonnaise
Honey to taste
Salt and pepper
For the fish
1/3 cup normal or rice flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 to 1/4 teaspoon smoked paprika or chilli powder
500 grams fresh fish fillet
2 tablespoons cooking oil
To serve: 4 pieces of roti
Torn coriander leaves
Sliced avocado
Lime wedges
Tomato salsa
1. To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes.
2. Squeeze the cabbage of its excess liquid, one handful at a time, and transfer to a mixing bowl. Add the grated carrot, green onions, and chilli. Toss to combine. Whisk together the minced garlic, lime juice, and mayonnaise. Taste and add a sweetener, salt, and pepper to taste. Pour over the cabbage mix and toss to combine.
3. To prepare the fish, combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry, then dredge it in the flour mixture.
4. Heat the oil in a heavy pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan. Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks.
5. Meanwhile, heat the roti, one by one, in a heavy, dry pan, until soft and warm.
6. Serve the fish on a platter with the roti, slaw, coriander, avocado, lime, and salsa on the side.
