25th
February 2021 |
Is too much gin a sin?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;… |
Coconut Slaw
Sometimes all you need is a little bit of this and a little bit of that to create what I consider ‘magic’ in a bowl and this recipe is all that! It steps up the old and traditional into modern, tasty and moreish. This is what I’m all about, packs a massive punch with flavour, colourful and goes with everything. Er, no love, not your new shoes!!!
Prep Time: 15 mins
Cook time: None
Serves: 4
Ingredients
1 cup cabbage, shredded
1/2 cup carrot, grated
1/2 cup red cabbage, shredded
1/2 red onion, finely diced
handful coriander, finely chopped
handful mint, finely chopped
zest of a lemon & a little juice (to taste)
1/4 cup fresh or 1/2 cup shredded coconut
Dressing:
1 tbsp thick greek yoghurt
2 tbsp coconut cream
1 tsp lemon juice
1 tsp hot mustard
salt and white pepper
Pinch brown sugar
chopped nuts (optional)
Instructions
In a large bowl mix together the slaw ingredients, toss well.
In a small jug whisk together the dressing ingredients, taste and season.
When ready to serve, pour over the dressing mix well, sprinkle with chopped nuts and eat immediately.
Fabulous with anything spicy like my jerk chicken.
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23rd
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