Barbeque weather most certainly calls for awesome healthy salad recipes and if you're feeling a little tired of the usual suspects I'd highly recommend you giving this Asian coleslaw a run.
On the day of whizzing this crunchy number up (whilst still residing at Coles Bay in Tasmania) Dad and I had been out on the boat on a magical summer's morning and had managed to catch ourselves some flathead. I won't start bragging about how many we caught given the majority were undersized and thrown back. Where the junior flathead's parents are is a very good question.. Nevertheless, we returned home gloat-free with 'just' enough for dinner that evening. Coating them in a little gluten free flour and salt & pepper we quickly fried them up in some EVOO and served them adorning the Asian coleslaw you see here.
Special thanks must go to my dear friend Jana from Flinders Island who took the lead in her kitchen (during my recent island stay) as we compiled and recorded this recipe. Oh, and to Mum too for her part in tossing said salad you see here. Thanks Mum.
Serves 6 as a side
For the salad:
1/4 red cabbage, finely sliced
1/4 green cabbage (or wombok), finely sliced
1 carrot, julienned
1/2 lebanese cucumber, julienned
1/2 red onion, finely sliced (or 4 spring onions, chopped)
1/2 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 cup vietnamese mint, roughly chopped
For the dressing:
Juice of 1 orange
2 tablespoons tamari
1 heaped tablespoon ginger,finely chopped
2 garlic cloves, minced
1 long red chilli, finely chopped
1 tablespoon extra virgin olive oil
Juice of 1/2 a lime
2 teaspoons coconut sugar
Combine all of the salad ingredients in a bowl. Drizzle over approximately 3/4 of the dressing and toss again. Taste and add further dressing if required. Remaining dressing will keep in the fridge for a week or two.
Let me know what you think in the comments below! And don't forget to share it with friends or family or try bookmarking it for 'Ron on Pinterest.
If you're after some more healthy salad recipe inspiration you might like another creation, my Cos lettuce salad with peach, grilled capsicum and toasted walnuts. It's very yum.
