Asian Style Slaw
I always do a large batch of this for the fridge to the last the week, storing in a glass container without the dressing. It keeps fresh and should last you for at least 3-4 days obviously less you are feeding more than yourself. I mix in the dressing as and when I serve the salad.
I have to point out when I prepare this recipe I do so by eye and have put a rough estimate of measurements within the ingredients list. Please use your own judgment if you are unsure, you can't really go wrong with this salad and can be adjust or changed around to suit your palate.
I usually prepare this to go alongside my keto friendly meals. It is a low carb, low sugar option. Red cabbage is high in fibre, helps prevent cardiovascular diseases and also contains oxidative benefits. A roasted vegetable quiche goes perfectly another low carb option you will find in our food packages section.
I have listed the ingredients in order, so the largest quantity is listed first.
Ingredients:
1 whole red cabbage thinly shredded
1 cup of grated carrot
Small bunch of chopped coriander
Chopped banana shallot
Chopped red chillies (optional)
Dressing:
Japanese Mayo
Sriracha Sauce
Directions
Start by shredding your red cabbage, I use a mandoline on the thinnest setting. Depending on the portion size for the shredded cabbage, I then adjust the rest of the recipe portions slightly to ratio.
Add the grated carrots, chopped shallots, coriander and chillies, give it a good mix. (For a large batch I seperate a smaller portion aside and put the rest into a glass food container and store in the fridge.)
Add sriracha and japanese mayo and give it a good mix. You can adjust how much dressing you want to add according to your own preference. I am usually quite generous.
