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Ingredient
Spicy Asian Slaw with Tuna
Introduce
Chef :
Hiroko ListonSpicy Asian Slaw with Tuna
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.
Ingredient
Food ration :
4 servings
1/4
Green Cabbage
1/6-1/4
Red Cabbage
1
Carrot
1-2
Spring Onion
1/4 teaspoon
Salt
1 clove
Garlic *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)
Cooking instructions
* Step 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.
* Step 2
Make the sauce by mixing all the ingredients in a bowl. Alter the amount of Rice Vinegar and Sugar to suite your preference.
* Step 3
Drain Canned Tune and remove excess water, then add to the vegetables.
* Step 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.
* Step 5
It’s an idea to serve the slaw in lettuce cups.
Note: if there is a photo you can click to enlarge it
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