Cabbage and carrot slaw with tahini, peanuts and soy
Simple Too, p. 212
The idea behind this salad is a kind of deconstructed spring roll. Originally, it had omelette strips folded through (which you’re welcome to reintroduce if you don’t mind the extra step). What makes it so special is the dressing, which is made by pouring hot oil over the chilli and garlic as they sit on the carrots and beansprouts. This semi-cooks the aromatics and creates a really rich slaw once the tahini, soy and remaining dressing ingredients are added. You can make the base slaw ahead of time, adding the cabbage, coriander, spring onions and peanuts just before serving.
Ingredients
- 2–3 carrots, peeled and coarsely grated (200g)
- 100g beansprouts
- 3 garlic cloves, crushed
- 1½ tbsp aleppo chilli flakes (or 2 tsp regular chilli flakes)
- 60ml vegetable oil
- 2 tbsp toasted sesame oil
- 75ml rice wine vinegar
- 2 tsp caster sugar
- 2 tbsp soy sauce
- 2 tbsp tahini
- 1 small chinese cabbage, cut into roughly 5cm pieces (450g)
- 10g coriander leaves
- 5 spring onions, thinly sliced (50g)
- 50g roasted peanuts, roughly chopped
- Fine sea salt
Capture the full recipe from the book
Open Simple Too at page 212 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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