Another great salad and more fun with these tools. Use the one that produces long thin strips, then pile up the strips on a cutting board and roughly cut into three or about the length of bean shoots. When making this salad I like to have approximately the same proportion of each of the vegetables except for the onion. I usually include a red capsicum, however, there were lots of greenish yellow banana peppers in the garden that needed to be used. Kewpie mayonnaise, SriRacha sauce and Sushi seasoning can be found in the Asian ingredients section of most supermarkets or Asian grocers.
A mixture of zucchini, cucumber, carrot, long thin peppers, bean shoots and thinly sliced red onion. Finely chopped fresh mint, vietnamese mint and coriander are a good addition.
1 red capsicum
1/2 red onion, thinly sliced
1 /2 bag bean shoots
Sri Racha Dressing (recipe below)
Finely chopped coriander, mint, Vietnamese mint
Rinse all vegetables.
Fine julienne all the vegetables except for the bean shoots or use the tool that cuts into strips and then cut into thirds.
Combine all vegetables in a large bowl and toss, add chopped herbs if using them and toss again.
Dress the slaw with the SriRacha dressing.
2 tablespoons Kewpie mayonnaise
1 tablespoon sushi seasoning/lime/lemon juice
1 teaspoon Sri Racha sauce, add more if you want a really hot and spicy dressing
1 clove garlic, crushed
Combine all ingredients in a screw top jar and shake to mix or whisk together in a bowl.
Leftover slaw will hold quite well in the fridge providing it is not sitting in too much dressing, this technique allows excess dressing to drain into the rice. Great for lunch the next day.
Leftover slaw with some cold chicken tossed through it and piled onto some cold rice.