GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
This recipe is just the right accompaniment to all things pork. It’s fantastic to take along to barbecues and a good base to which you can add different herbs or other ingredients handy in your pantry or fridge.
Prep Time: 15 minutes
Cook time: (Chill Time) 10 minutes
1 tbsp sesame seeds
½ small white cabbage, thinly sliced
2 apples cut thinly
1 carrot, grated
3 tbsp parsley, finely chopped (extra for garnish)
1 tbsp sage, finely chopped (extra for garnish)
½ lemon, zest only
4 small gherkins, thinly sliced
1 red onion, thinly sliced
½ cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp runny honey
1 tsp white pepper, ground
Scatter your sesame seeds in a large frying pan over a medium heat and toast gently until fragrant and coloured, about 2 minutes. Keep shaking the pan and don’t leave them for a second, otherwise they will burn. When golden, remove from the heat and allow to cool.
In a large bowl toss the remaining ingredients together, whisk the dressing ingredients and just before serving, dress your slaw.
Serve: Sprinkle over your toasted sesame seeds and garnish with extra herbs. Serve it alongside my Sweet ‘n’ Spicy Jerk Pork… perfection!
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…