Save to your scrapbook
Crunchy radish & Thai basil slaw
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 lime, juice
1 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp groundnut or sunflower oil
1 tbsp light brown soft sugar
1 clove garlic, crushed
2cm piece ginger, peeled and grated
1/2 small red cabbage
2 large carrots, peeled
200g pack radishes
¼ x 25g pack Thai basil
¼ x 25g pack coriander
¼ x 25g pack mint
2 tbsp sesame seeds
1. In a large bowl, combine the lime juice, soy, fish sauce, oil, sugar, garlic and ginger to make a dressing.
2. Cut the cabbage, carrots and radishes into long strips, using either a sharp knife, a mandolin or the correct attachment on a food processor. Tip the vegetables into the dressing as you go. Once they’ve all been added, toss them through the dressing.
3. Remove and discard the stalks from the herbs (use them for another recipe if you like), leaving just the leaves, then fold them through the salad.
4. Toast the sesame seeds in a dry frying pan over a low heat, stirring regularly for 2-3 minutes until golden. Stir into the salad to serve.
Typical values per serving:
1 of your 5 a day/high in fibre
This recipe was first published in March 2022.