

SRIRACHA PICKLED SLAW
Perfect side for Alfresco dinner
Serves 10
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For the slaw (part 1):
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10 Mrs Elswood Whole Sweet pickled cucumbers
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½ red cabbage
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4 red chillies (deseeded)
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2 red onions
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For the dressing (part 2):
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4tbsp Sriracha - We used Thai Taste Sriracha.
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4tbsp balsamic glaze
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4tbsp red wine vinegar
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4 lemons juiced
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4tbsp sesame oil
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4tbsp peanut oil
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2tbsp caster sugar
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2tbsp salt
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To finish (part 3):
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½ bunch mint (chopped)
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½ bunch coriander picked
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2 tbsp toasted black onion seeds (nigella)
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To garnish:
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1 Small handful of picked mint & coriander
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1 small handful of chopped toasted peanuts
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Thinly slice all the ingredients for the slaw (part 1) into a bowl
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In another bowl, whisk all the ingredients for the dressing (part 2) until well combined, then mix with the slaw (add to taste) and allow 30 minutes to infuse and pickle
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Once pickled, add section 3 and stir through to finish
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Add garnish and serve

