Asian slaw with lime and chili
A crisp and vibrantly colored slaw
with bean sprouts, snow peas, carrots, yellow peppers, scallion and
cilantro combined with a hot, sour and sweet Southeast
2 cups bean sprouts
1 carrot — peeled and grated
½ yellow pepper — cut into thin strips
1 scallion — thinly sliced on the diagonal
12 snow peas — trimmed and halved on the diagonal
A handful of cilantro (fresh coriander) leaves
2 tablespoons fish sauce
1½ tablespoons lime juice
2 teaspoons peanut or canola oil
½ teaspoon toasted sesame oil
½ teaspoon dried chili flakes
½ teaspoon superfine (caster) sugar
½ garlic clove — minced
¼ teaspoon salt
PLACE the bean sprouts, carrot, yellow
pepper, scallion, snow peas and cilantro in a bowl and toss to mix.
PLACE the fish sauce, lime juice, peanut or canola oil, sesame oil,
chili flakes, sugar, garlic and salt in a jar with screw top lid and
shake until well combined. POUR the dressing over the vegetables and
toss again to thoroughly combine.
Variations: You can turn this slaw into a more substantial
salad by adding some cooked chicken or shrimp. Sometimes we also
like to add an extra bit of crunch and a nutty note by throwing in a
handful of chopped roasted peanuts, cashews or toasted sesame seeds.
Serving ideas: This slaw is wonderful served alongside
pan-seared or grilled fish, seafood or chicken, and makes an
attractive, delicious and nutrient-rich addition to any
Asian-inspired meal. Or, combine the slaw with canned salmon or tuna
as a filling for an Asian-style sandwich or wrap.