There’s nothing like spending a warm Saturday afternoon in the garden with friends gathered round, drinks flowing and the barbeque fired up ready to grill a few chops.
Growing up, Dad ran a small barbeque business called Food on Fire* so I was no stranger to the delights of food cooked over hot coals. He would spend hours in the kitchen marinating butterflied chickens and skewering lamb chunks and capsicums ready to be flame-grilled in one of his huge custom barbeques. Needless to say I was always at his apron strings, watching, learning, “helping” and taste testing!
This cabbage salad is a spin on the traditional coleslaw that is a ubiquitous favourite at any barbeque. It is so simple to prepare and the delicate Japanese flavours in the wafu dressing go perfectly with just about any meat.
*Now a HOG ROASTING business in Shropshire, England.
CLICK HERE to see this recipe as part of a meal plan
Prep time: 10 minutes
1 large carrot
1 cup sliced red cabbage
1/2 cup sliced white cabbage
1 tsp black sesame seeds (optional)
1/2 white onion (grated)
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp canola oil
1 tsp caster sugar
2 tsp toasted white sesame seeds
For the salad simply shred, or slice thinly, the carrot and cabbages. Place in a large bowl and set aside.
To make the dressing, grate the onion on the finest setting and place – with the juices – into a separate bowl. Add in the soy sauce, rice wine vinegar, oil and sugar and whisk until well combined. Toast the sesame seeds until they begin to char and add to the dressing.
Pour dressing over the salad and combine well. Finish with a sprinkle of black sesame seeds.
Beetroot leaves or another dark green lettuce leaf of some sort.
This is delicious as a stand alone meal, however, poached chicken breast or crispy skinned duck would be lovely accompaniments.
Enjoy this with a beer!