Posts Tagged With: cilantro

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

Cabbage, barley and coriander soup

Thick and chunky, perfect for a winter’s day outside in the fields threshing wheat, or even dealing with the Westfield car park… We used Demeter organic pearled barley – super texture, super delish!

Fresh from the garden: cabbage, onion, garlic, carrots, bay, coriander
Recipe source: Melissa
Serves: 8 or 24 tastes


  • Kettle
  • Chopping board & knife
  • Bowls – large, med
  • Peelers
  • Colander
  • Salad spinner
  • A large stockpot
  • Measures – jug, ½ cup, tablespoon
  • Wooden spoon
  • Serving bowls

  • 1 medium onion
  • 4 cloves garlic
  • 4 large carrots
  • 1/2 large head cabbage
  • 2 tablespoons olive oil
  • 1½ litres stock (or 1½ litres boiling water & 1½ tablespoons bouillon)
  • 1 tin diced tomatoes
  • 1/2 cup pearled barley
  • A teaspoon of ground coriander
  • 1 bay leaf
  • Black pepper
  • A small bunch of fresh coriander

What to do:

  • Fill the kettle and set it to boil.
  • Peel and finely chop the onion and garlic.
  • Peel, wash and chop the carrots into small bite-sized chunks.
  • In a large stockpot, heat olive oil over medium heat.
  • Add onion and garlic, and cook until fragrant and translucent, about 3-5 minutes. Stir in carrots and cook until slightly softened, about 5 minutes.
  • Measure out the boiling water & add to bouillon, stir and carefully pour in to the stockpot. Bring to the boil then measure out and add the barley, bay leaf, the ground coriander and a few grinds of pepper.
  • Cut the cabbage into quarters, wash them then chop out the core (good for the chooks!) and roughly chop. Then add the cabbage and tomatoes and return to the boil. Simmer for about 25 minutes all up, stirring occasionally, until the barley is cooked.
  • Meanwhile wash and spin the fresh coriander dry, then finely chop (but not into mush!!!)
  • When the soup is done, divide among bowls, sprinkle on the coriander and eat hot!

Notes: What does fragrant and translucent mean? What is barley? What does pearled barley mean? What else is coriander known as?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | 2 Comments

Blog at

%d bloggers like this: