Move Over Coleslaw, Here’s How To Make Kaleslaw
By Nikki Werner; photograph by Russell Smith
Need some food inspiration? Use this hot ingredient to re-invent coleslaw…
“You can add tons of stuff to this slaw. Try coriander, a poached egg and even some avo. This dressing is a simpler version of Liam Tomlin’s Vietnamese dressing that he published in his book Season To Taste,” says Lyndall Maunder, chef and owner of Clarke’s Bar & Dining Room and Wholesome.
What You Need
1 tsp sesame-seed oil
¼ onion, finely chopped
Pinch of pickled ginger, finely chopped
2 tbsp pickled-ginger juice
2 tbsp rice-wine vinegar
2 tsp brown sugar
2 tbsp purified water
1 tsp soy sauce
1 tbsp miso paste
Dash of fish sauce
1 tbsp lemon juice
2 cups shredded kale, lightly steamed
2 cups finely shredded red or white cabbage
1 sheet nori (dried seaweed), shredded
¼ cup sesame seeds, toasted
Salt and pepper
1/ Whisk the oil, onion, pickled ginger and juice, vinegar, sugar, water, soy sauce, miso paste, fish sauce and lemon juice.
2/ Place the kale, cabbage, nori and sesame seeds in a separate bowl. Add the dressing and toss to coat. Season and set aside for one hour at least, so that all the flavours can meld.
Serves 4. Per 128g serving: 459kJ, 6g fat (0g sat), 12g carbs, 320mg sodium, 3g fibre, 5g protein