This salad is a simple to create and an easy way to eat more plant-based foods. Perfect for warm, spring days. The recipe can also be adapted to suit vegans.
Asian influenced slaw
Half a cabbage (any kind), finely shredded
1 large carrot, grated or finely julienned
2 spring onions, finely sliced
Additional vegetables – depending on what you have on hand, eg cucumber, kohlrabi, radishes or daikon, finely sliced or julienned
Fresh herbs such as mint, coriander, basil (holy or regular), Vietnamese mint, torn or shredded
Protein: Omni – flakes of smoked fish is ideal but canned tuna will do
Vegan: raw or roasted cashew nuts, or smoked tofu cubed and lightly fried
3+ tsp fish sauce (vegan fish sauce is available in some specialty stores, otherwise use tamari)
the juice of a fresh lime or lemon
½ – 1 tsp palm sugar or your preferred sweetener (pineapple juice also works well but you’ll need to use a tablespoon or more)
1 (more or less to taste) red chilli finely diced, or a squirt of sriracha sauce (optional)
The fresh herbs really make this salad zing, so try to get a decent handful of at least two different types. For example, use one bunch each of coriander and mint. Clean them well and allow to dry.
Prepare your protein. Shred the fish, toast your nuts or pan fry the tofu and allow to cool.
Mix your dressing together and taste. There’s a harmonious balance between salty, sweet and the tang of citrus. If too salty add more lime and sugar, too sweet add more fish sauce. Adjust as necessary. If you don’t like chili, leave it out.
Assemble the vegetables in a large bowl and give then a quick toss.
When you’re ready to serve, toss the protein, herbs and dressing through the vegetables.