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Japanese Slaw with Crunchy Noodles

Serves 8-10

  • 1/2 bunch mint leaves, shredded  
  • 1/2 red cabbage, shredded  
  • 1/2 Chinese cabbage, finely shredded  
  • 2 carrots, grated
  • 2 spring onions, sliced
  • 2 pears, grated   
  • 1 cup crunchy noodles  or nuts of your choice


Dressing

  • 1/4 cup kewpie mayonaise (Japanese section of supermarket)  
  • 1 lemon, juice only
  • 2 Tablespoons rice wine vinegar 
  • Salt and pepper


What to do:

  1. Wash and dry the cabbage leaves. Shred cabbage really finely and place into a large mixing bowl.   
  2. Add grated carrot, spring onions and apple to bowl. Pour over the lemon juice straight away to stop the pear browning.
  3. In a small bowl combine rice wine vinegar, mayonaise and salt and pepper - whisk to combine and pour over dressing. Toss salad well.
  4. Scatter over crunchy noodles just before serving.      
Freekeh Salad with Broccoli, Green Beans and Toasted Almonds

Kewpie Mayonaise is a deliciou, creamy Japanese mayo found is all supermarkets these days. You will find it in the Asian section - Look for a white tube with a red baby character on the front!  I also like to add crunchy fried noodles for a added texture (also found in asian section of supermarket) . 


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!