Lou Wong’s Asian slaw – serves 6-8 people as a side dish
Best results are achieved by using a Japanese mandolin or “Benriner”. It cuts the vegetables into ‘matchsticks’ that have more crunchy texture. You can find various mandolins and serrated peelers at Chef’s Hat in South Melbourne. Also available from Amazon or ebay.
Red Cabbage – shredded – 1 cup
Carrot – peeled and grated with the medium blade of the Benriner– 1 cup
Daikon – peeled and grated – 1 cup
Sprinkle with finely chopped herbs such as: Perilla, Vietnamese Mint, Mint, Thai Basil or Coriander.
Grapeseed oil 2 Tablespoons (optional)
Sesame oil ½ teaspoon
Lemon Juice 1.5 to 2 Tablespoons
Mayonnaise 1 Tablespoon (optional)
or dress with Shiso mixed with a dash of sesame oil.
Pumpkin seeds (pepita) – 50 grams
Teriyaki sauce or tamari sauce – 1 Tablespoon
Black roasted sesame seeds – about 2 teaspoons
Top with Pumpkin seeds that have been pan-fried and drizzled lightly with teriyaki sauce as follows:
Place fry pan on medium high heat. No oil required. Add the pumpkin seeds, spreading them around so they are a single layer. Stir them just a little to flip them over as best as you can . As they start to pop, turn off heat immediately. Drizzle teriyaki sauce and quickly stir so that all the pumpkin seeds are covered by the sauce. Immediately pour over the salad. They will be sticky and clumped together, so toss them around the grated vegetables a bit to separate them.