If I'm honest, I'm also
The thing is, though, that this recipe is not particularly clever. I thought I was being creative, combining ingredients in a relaxed kind of way, enjoying the freedom of not following a recipe. And then, while eating the result, I recalled another Asian-style coleslaw dish that came out of my kitchen. One I made just back in May. One, it turns out, that has a near identical ingredient list!
I hit a new age decade next month, and I think it's starting to show.
On the plus side, I am clearly predictable when provided with cabbage and the goal of Asian-style coleslaw. Ginger, sweet chilli sauce and soy sauce? Guaranteed to feature.
Repetition aside, this dish is a great way to use up cabbage. It is also a light, fresh side that can double as a base for tofu and/or a filling for wraps. I imagine it would be excellent with peanut butter added to the dressing too.
Ginger-chilli-soy coleslaw
Serves 8 as a side dish
Light, crisp, and humming with flavour
Vegan
Unexpectedly similar to my previous Asian coleslaw!
Ingredients
1 head cabbage, roughly chopped
1/2 cup broccoli florets
2 carrots, thinly sliced
2 tbsp fresh grated ginger (equal to approximately 1 thumb sized piece)
1/4 cup lime juice
1/4 cup sweet chilli sauce (or 1/8 cup regular hot chilli sauce with 2 tbsp brown sugar)
1/4 cup soy sauce
Chopped peanuts, to serve
Method
Place your chopped cabbage and brocolli in a large bowl and cover with boiling water. Allow to stand, uncovered for 5 minutes.
(This first step is probably optional but I find raw cabbage much nicer if allowed to soften briefly.)
While the vegetables are standing, mix your ginger, lime juice, sweet chili sauce and soy sauce and whisk to combine.
Drain the cabbage and broccoli and add the carrots to the bowl. Pour over the dressing and mix through. Serve with crushed peanuts.
Submitted to Ricki's Wellness Weekend.
Have you ever made near identical dishes without remembering your first version until later?
I definitely do that...bite into a dish only to realize that I've made an almost identical version before! It's a little jarring,
ReplyDeleteI once made some biscuits, checked a recipe I had made a few years back and it was the same recipe originally from the same source with maybe one amended ingredient! But hey if it is worth repeating who cares! And maybe the original recipe was subconsciously guiding your choice of New Haven salad and luring you back to me it again!
ReplyDeleteI guess it is a good sign as to the quality of the original recipe / dish! I like your idea of a world guided by subconscious food memories too...one big circle of life, in a food sense :-)
DeleteYum! I have been so into Asian food recently! I love all the flavours here :)
ReplyDeleteI'm glad it appeals Gabby :)
DeleteI love Asian slaws and new ways to use cabbage are always welcome! I agree that peanut butter would be nice in this too.
ReplyDeleteI guess peanut butter is nice in most things ;)
DeleteI wish I was about to hit your age decade! Getting all those vegetables in one go would even be a lot for this family. I must say though, I do love Asian coleslaw (you wouldn't want to eat my MILs coleslaw - she's very fond of throwing in hundreds of sultanas!)
ReplyDeleteGoodness! That would be very unexpected!!
DeleteThis coleslaw looks delish. Mr Bite doesn't eat his greens? I would happily help you to eat this coleslaw.
ReplyDeleteActually, he liked this coleslaw, which was a relief! He also likes regular coleslaw (the mayonnaisse-y type), which in fairness I am the one who doesn't like. Generally, though, green vegetables and him don't get on so well ;)
DeleteMaybe it would be more a sign of senility if you suddenly started putting together flavours that you've never liked before? That would be losing the plot, perhaps.
ReplyDeleteWell, I did eat some fruit bread with peel the other week...and I liked it. I was attributing that to maturing tastes rather than losing the plot, but who knows?! ;)
DeleteI love cabbage pretty much however I can get it. Slaw. Kimchi. Braised. In vegan "corned beef." I even eat it raw as I'm shredding it for recipes LOL.
ReplyDeleteI keep meaning to try kimchi! Perhaps that should be my next 'use up cabbage' effort :)
Delete