Taking inspiration from my local farmers market here in Devon and using Asian ideas and flavours, I wanted to create some bright flavours to nudge my senses awake in the cold dark month of January. As you can imagine, my local farmers market is still very much in its roots and pumpkin phase with it still being chilly outside but that didn’t stop me. Bright organic carrots that are crispy and full of flavour paired with red and white cabbage, spring onions and corriander. Toss that all together with soy sauce, sesame oil, lime, garlic and ginger. You have a true mash up of countries and continents like no other…Devon meets Asia! Now that’s what I call fusion food!
- Dressing
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- 2 tbs local honey
- 2 tbs rice vinegar
- 2 tbs vegetable oil
- ½ tbs soy sauce
- ½ tbs peanut butter
- ½ tsp sesame oil
- ¼ tsp salt or to taste
- ¼ tsp chili flakes
- ½ tbs minced fresh ginger
- 1 large garlic clove, minced
- -
- Slaw
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- 1/4 white cabbage, shredded
- 1/4 red cabbage, shredded
- 2 carrots, julienned (cut into long, thin batons)
- ½ red pepper, thinly sliced into bite-sized pieces
- 1 stalk spring onion, finely sliced
- ¼ cup chopped salted peanuts, roughly chopped
- ¼ cup chopped fresh corriander, roughly chopped
- Combine all the ingredients for the dressing. Stir until the peanut butter has dissolved.
- In a large bowl or platter, combine all the ingredients for the slaw. Add the dressing and toss well. Let sit for 10 minutes so the vegetables have the chance to absorb the dressing.
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