Food Blog | Cooking Blog
Is it a sauce? Is it a salad? All I know is that this Asian green apple slaw is a definite must for the culinary repertoire. It’s a healthy, vibrant, easy, and impressive garnish to any meat or fish, and provides a brilliant alternative to your bog standard cold slaw. Perhaps owed to my Lebanese roots, I am a committed fan of tahini, and relish any opportunity to bring in that distinctive sesame flavor – the consistency also makes it an ideal substitute for mayonnaise in this instance. I used green apples, spring onions, carrots, ginger and red and green cabbage, but this recipe really is incredibly versatile; you can bring in whatever you have got in your fridge – kale, cucumber, mango, whatever. Better still, it keeps for days in the fridge, becoming more and more flavorful as the dressing is soaked up. Cheap, colorful, delish, and deceptively speedy. What more do you want, tartlets?
Green apples have a long-standing relationship with pork, usually in the context of a roast. I would never turn down a roasted pork belly with Bramley’s apple sauce, sure, but this Asian apple slaw is so much more interesting. Think about teriyaki chicken or soy- ginger marinated pork tenderloin. You want to cut the sweet spicy taste of the meat with something contrasting and refreshing. This crunchy, tart, tangy slaw is the way to go, the sweet sesame dressing binding it into a deliciously rich garnish for whatever you are serving. A handful of chopped coriander and a sprinkle of nigiri seeds, and suddenly you're looking like a pro.
1. Rinse all of the fruit and vegetables and pat dry to avoid even the slightest hint of sogginess
2. Shred the cabbage as finely as you can (using a non-serrated sharp knife) and toss into a mixing bowl. Do the same for the spring onions, after having removed their ends at cut them into three sections (so that each shred is 5-6 cm in length)
3. If you have a julienne peeler or electric grater, then you're laughing, if not, finely slice the carrots and apples as best as you can. Add these to the mixing bowl and squeeze half a green lime over the apples to prevent discolouration
4. Add the crushed garlic, grated root ginger, nigiri seeds and coriander, and set aside
5. For the dressing, combine the tahini paste, oils, agave syrup, soya sauce and rice vinegar in a mixing jug. Add and omit to taste, and if you are that way inclined, opt for a generous grind of pink peppercorns for an added kick
6. Dress the slaw and toss with your hands to make sure everything is evenly coated. Serve a large dollop on top of your meat or fish and sprinkle with a few extra nigiri seeds and a leaf of coriander. If you're saving it for later, be sure to seal in an airtight container and refrigerate. A squeeze of lime and some extra fresh coriander will bring it back to life before serving it later.
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Queen of Tarts
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