This quick, crunchy slaw sits well in the refrigerator till dinner time and goes well with pretty much everything. Don’t write it off as just another slaw- its vibrant greens and refreshing bite is a great accompaniment to a warm meal.
Red Radish 200g, peeled and thinly sliced
Ginger 1 tsp freshly grated
Rice wine vinegar 3 tbsp
Rice wine 3 tbsp
Sugar 2 tbsp
Sesame Oil 1 teaspoon
Sugar snap peas 100g, trimmed and cut thinly
Cabbage 150g, shredded
Pear 1 small, thinly sliced
Spring Onions 1, thinly sliced
Sesame seeds a few tablespoons, lightly toasted
Coriander to serve, finely chopped
Mix together the sugar, rice wine, rice vinegar, ginger and the radish in a bowl. Massage with your fingers and set aside for about ten to fifteen minutes. Drain the pickling liquid and reserve half of it.
Mix this pickling liquid with the sesame oil and the sea salt and stir.
In a large mixing bowl, add the pickled red radish, sugar snap peas, cabbage, pear, onion and dressing, then toss to combine. Top with the sesame seeds and coriander to serve.