Eurasian slaw!

As ‘Dude’ food reaches its zenith in Sydney restaurants, we feel we must join the wagon trail rather than beat it… and this is a rather great way to climb on board! The beauty of this dish lies in the freshness of the ingredients – but also in the precision of the slicing – as the finer, the better…

Fresh from the garden: red cabbage, cavolo nero, carrots, radishes, celery, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes


  • Frying pan
  • Jar with lid
  • Measures: jug, ¼ cup, tablespoon, teaspoon, ½ teaspoon
  • Chopping board & knife
  • Colander
  • Graters
  • Salad spinner
  • Bowls – large, med, small
  • Serving bowls



  • 1 small or half a large red cabbage
  • 3 leaves cavolo nero (Tuscan kale)
  • 2 carrots
  • 3 radishes
  • 2 stalks of celery
  • 2 tablespoons sesame seeds
  • A small handful coriander

Spicy Soy Sesame Dressing:

  • 30ml light soy sauce
  • 1/4 cup brown sugar
  • 30ml sesame oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon chilli flakes
  • Salt and sugar to taste

What to do:

  • Heat the frying pan and gently dry-toast the sesame seeds for a minute or so, making sure they don’t burn. Put a teaspoons-worth into the jar for the dressing and reserve the rest for the garnish.
  • Make the Spicy Soy Sesame Dressing by adding all the dressing ingredients together in a jar. Adjust seasoning as per taste. Shake well with lid on and set aside.
  • Meanwhile separate out all the cabbage leaves and wash well under running water. Shake dry then trimming the stalk into the chook bucket, super-finely slice the leaves into thin shreds.
  • Wash the kale leaves and shake dry. Cut the leaves from the stalks, discarding the stalks into the compost, and slice the leaves into super-fine ribbons.
  • Wash and peel the carrots and grate. Wash and scrub the radishes, cut in half and slice super-thinly. Wash the celery and shake dry. Finely slice into little crescents.
  • Wash and spin the coriander dry. Finely slice the stalks and add to a big bowl. Chop the leaves and reserve for the garnish.
  • Add the rest of the vegetables to the large bowl and mix well. Lightly spoon a generous amount of the dressing over it, stir well, and chill in the fridge until ready to serve.
  • Just before serving add the rest of the dressing to the slaw, and divide into serving bowls, sprinkling on the reserved toasted sesame seeds and the coriander leaves. Eat!

Notes: What does Eurasian mean? What is rice vinegar? What is slaw short for?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

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