A far cry from the creamy mayonnaise laden coleslaw of old. Tangy, sweet, fiery and amazing with anything form the BBQ in summer.
If you’ve made them in advance, this recipe calls for fermented carrot ribbons – I’ve included the method for these here too, but if you’re making on the day, raw carrot ribbons will be fine. Although the fermented tang does contribute greatly to the overall flavour, not to mention the nutritional benefits of this raw salad.
Rather than a formulaic list of ingredients and a step-by-step method here, it’s easier to just simply talk it through. The ratio for the brine solution is 1 cup of water to 1 heaped teaspoon of salt; you’ll have to judge how much brine you need, depending on the size of your jar and batch of carrots. Warm the salt and the water to dissolve. Whilst it’s warming you can infuse the brine with some aromatics – for carrots, especially those destined for a tangy slaw – I like adding in some fresh, sliced ginger, some sliced red chilli, a few slices of lime; but spices such as cumin and coriander work well with carrots too. Allow the brine to cool completely.
Make sure you knife, hands and chopping board are all clean. Peel the carrots, and then either thinly slice, or make ribbons with your vegetable peeler; pack the prepped carrots into you jar, tightly, and all the way to the top. Keep back one carrot, which will act as a plunger, of sorts, later.
Poor the cold brine into the jar of carrots. I tap the jar a few times to encourage away any air bubbles. Peel and chop the remaining carrot in such a way that when placed on top and the lid closed, it puts pressure on the carrots below and ensures that they are submerged below the water line.
Keep the jar at room temperature for 2-3 days and burp it each morning (3-4 days in autumn/winter), then transfer to the fridge where they will be happy for several months. I love these ribbons in this coleslaw, but they’re great to have on hand, ready to be strewn through any rice salad, fridge-raid salad, or left-over cobble together.
This recipe is, very loosely, appropriate for 6-8 people as part of a selection of salads.
1 small red cabbage
2 small red onions
large bunch of coriander
2 tablespoons of toasted sesame seeds
3 handfuls of bean sprouts
3 handfuls of fermented carrot ribbons (or 6 raw carrots, peeled and grated)
salt & pepper
Quite simply, and obviously, shred everything as finely as possible!
Sweet Sesame & Chilli Dressing:
This quantity will be more than you need, but a larger quantity is helpful when blending, and the remainder will keep happily in the fridge for up to 2 weeks.
6 tbsp sesame oil
3 tbsp flavourless oil of your choice (I like a mild rapeseed oil)
1 tbsp fish sauce
2 tbsp runny honey
1 tbsp tamari or soy sauce
2 tbsp rice vinegar or white wine/cider vinegar
a thumb-sized hunk of ginger
½ red chilli or more if you like!
juice and zest of 1 lime
Quite simply, blitz in a jug blender or with a hand blender. This will help it emulsify very well. Alternatively, grate and chop the ginger and chilli as finely as possible and whisk everything together in a mixing bowl by hand.
Dress this salad just as you are sitting down to eat; wilted bean sprouts are a sorry thing. Keep a sprinkle of sesame seeds and a scatter of chopped coriander to garnish.