This recipe is versatile, delicious, cooling and light for the warmer months. I love its delicate aroma and piquancy from the use of many fresh herbs and citrus. It is great served as a vegetarian side dish and alongside my roast chicken. You could also team it with cooked and peeled prawns, sticky pork belly, or grilled beef or pork ribs.
2 small carrots, julienned
1 small red onion, finely sliced
2 tsp salt flakes
½ cup malt vinegar
¼ cup white sugar
1 small cucumber cut in half lengthways, de-seeded and finely sliced on the diagonal
½ cup shredded Chinese white cabbage (about two leaves)
½ cup bean sprouts
3 spring onions trimmed, julienned
2 tbsp light soy sauce or tamari
2 tbsp lemon juice
handful sweet Thai basil leaves
handful coriander leaves
handful dill sprigs
handful mint leaves
Place carrot, onion and salt in a glass or ceramic bowl, mix well. Set aside for 30 minutes.
Combine vinegar and sugar in a small heavy-based pan and stir over medium heat until sugar dissolves. Simmer, uncovered without stirring, for about eight minutes, or until reduced and slightly syrupy. Set aside to cool.
Drain carrot and onion and, using your hands, gently squeeze out any excess liquid. Place carrot and onion in the cooled syrup to pickle them lightly.
Combine pickled carrot and onion and syrup with remaining coleslaw ingredients, adjust seasoning if necessary, toss well and arrange on a serving plate.
Serve with Mumma Kwong's roast chicken.