This is my farewell to summer and all the exotic fruit and vegetables that come with the season. As the fruits and vegetables of vibrant colours and exuberant flavours, smells and tastes start to fade away from our local shopping stores we need to pay homage to the last of the season’s finest assets.
This is a light, and slightly spicy, Asian inspired coleslaw. Unlike your typical coleslaw it is not dowsed in a bucket of processed mayonnaise left out until a limp version of its former self. This is a gourmet tropical Asian summer salad that will be a fantastic side to an al fresco lunch menu, or used as a bed for sticky chicken wings, a grilled fillet of salmon, or in a taco with pulled pork or fresh tuna.
This is a recipe I came up with while trying to make a salad with a random yet limited selection of produce in the fridge. Even old Mother Hubbard was scratching her head when she saw what a little selection there was to work with, but it can be done. The creamy avocado, sweetness of mango, salty fish sauce and spicy of kimchi is a great combination with any protein. Enjoy the last days of summer…
1 tbsp sesame seed oil
1 tbsp fish sauce
Juice of 1 lime
350g cabbage, sliced thinly
1 mango, peeled and cubed
1 avocado, peeled and cubed
2 tsp toasted sesame seeds
- In a bowl combine the sesame oil, fish sauce and lime juice.
- Toss the cabbage and kimchi in the dressing. Add half the mango and avocado, gently toss.
- Place in a serving dish and top with remaining mango and avocado. Sprinkle over sesame seeds.
- If you are going to be serving this dish a bit later, reserve the avocado pip in the bowl to prevent the avocado from discolouring. Discard the pip when serving.
Tip: if you can’t get your hands on kimchi, it can be replaced with 1 tsp Korean chilli paste and 1 small garlic clove finely chopped added to the dressing.