Asian Slaw

Description:

Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20^th March 2016

Ingredients:

Wonga bok (Chinese cabbage)

Red cabbage

Daikon (a mild-flavoured winter radish)

Shallots

Bean curd sheets.

Dressing

1 part tamari

2 parts extra-virgin olive oil

1 tsp crushed garlic

Sesame oil to taste.

Procedure :

Combine dressing ingredients well. Shred the red cabbage and wonga bok. Mix with chopped shallots and julienne daikon. Toss salad with dressing and top with crushed bean curd sheets.