SWEET SUMMER SLAW WITH RICE VERMICELLI

The name of this recipe comes from another one of Yotam Ottolenghi’s creations. Yotam likes to make this ‘slaw’ as he calls it, with caramelised macadamia nuts and lots of papaya, green cabbage, mint and coriander. Not being a fan of caramelising ingredients due to the high quantity of butter and sugar used, I decided to opt for a relatively small amount of peanuts and fried shallots. You could serve this salad naked, or with vermicelli noodles like myself to make it more filling. Definitely a summer salad for the hot steamy Brisbane weather! 

INGREDIENTS

Salad

• 1/2 a red cabbage, washed & roughly shredded
• 1 large mango, cut into even strips
• 3 spring onions, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 1/4 cup roasted unsalted crushed peanuts
• 1 large carrot, finely grated
• 100g rice vermicelli noodles
• 20g fried shallots 

Dressing

• 1/4 cup lime juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon dried chilli flakes
• 1 tablespoon gluten-free soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons sesame seeds

COOKING 

1. To make the dressing, place all the ingredients in a small saucepan over medium-high heat and let cook for 2-3 minutes, or until the dressing has slightly thickened. Remove from heat and strain, then set aside to cool. 

2. Fill a large heatproof bowl with boiling hot water and place raw vermicelli in it. Leave to sit for 5 minutes, then drain well with cold water. Place cooked vermicelli in a large serving bowl. Place the red cabbage, mango, spring onion, basil, peanuts, carrot, fried shallots and dressing in the bowl. Toss well to combine. 

Serves / 4

Total Preparation time / 15 minutes 

Total Cooking time / 10 minutes 

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