Spicy Asian Slaw with Tuna

Name: Spicy Asian Slaw with Tuna
Yield: 4 servings
Cuisine: British
Ingredients: 1/4 Green Cabbage; 1/6-1/4 Red Cabbage; 1 Carrot; 1-2 Spring Onion; 1/4 teaspoon Salt; 1 Canned Tuna *185g, in Brine recommended; <Sauce Ingredients>; 1 clove Garlic *grated; 1 small piece Ginger *grated; 2-3 tablespoons Rice Vinegar; 1-2 tablespoons Sugar; 1 tablespoon Soy Sauce; 1 tablespoon Sesame Oil; 2-3 teaspoons Toban Djan (Chili Bean Sauce)

Hiroko Liston @hirokoliston

Melbourne, Australia

When cabbages are in season, I often make coleslaw with different dressings or sauces. I tried to create an Asian flavour slaw. When you follow this recipe, you might think the amount of the cabbages is too much for 4 servings but it will decrease in volume and the flavour will become stronger. I use Toban Djan for spiciness because it is always in my fridge, but fresh Chilli would be very nice. Today I served the slaw in lettuce cups.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1/4Green Cabbage
1/6-1/4Red Cabbage
1Carrot
1-2Spring Onion
1/4 teaspoonSalt
1Canned Tuna *185g, in Brine recommended
<Sauce Ingredients>
1 cloveGarlic *grated
1small piece Ginger *grated
2-3 tablespoonsRice Vinegar
1-2 tablespoonsSugar
1 tablespoonSoy Sauce
1 tablespoonSesame Oil
2-3 teaspoonsToban Djan (Chili Bean Sauce)

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Steps

1

Slice Cabbages and Carrot into thin strips. Thinly slice Spring Onion diagonally. Place the vegetables in a large bowl, add a pinch of salt and mix well.
2

Make the sauce by mixing all the ingredients in a bowl. Alter the amount of Rice Vinegar and Sugar to suite your preference.
3

Drain Canned Tune and remove excess water, then add to the vegetables.
4

Add the sauce and mix all until well combined. Set aside for a while, mixing occasionally, to let it softens and decrease in volume.
5

It’s an idea to serve the slaw in lettuce cups.