Recipe

Asian Spice Slaw

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Asian Spice Slaw

Fresh slaw served with crispy bacon coated in Chinese Five Spice and fluffy rice.




Ingredients to serve 2

  • ½ x lime – zest & juice
  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 200g x bacon bits
  • ½ tsp x Chinese Five Spice
  • ½ x apple
  • ⅛ x red cabbage – slice thinly
  • 2 x carrots – peel & grate coarsely
  • 5g x fresh coriander – chop leaves roughly
  • 3 tbsp x mayonnaise
  • ½ x fresh chilli (optional) – deseed & chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lime – zest & juice
  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 400g x bacon bits
  • 1 tsp x Chinese Five Spice
  • 1 x apple
  • ¼ x red cabbage – slice thinly
  • 4 x carrots – peel & grate coarsely
  • 10g x fresh coriander – chop leaves roughly
  • 6 tbsp x mayonnaise
  • 1 x fresh chilli (optional) – deseed & chop finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Brown rice: Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.

Step 4

Bacon bits: Place a pan on high heat with a drizzle of olive oil. Coat the bacon in Chinese Five Spice and add to the hot pan. Cook for 7-9 minutes until very crispy and brown.

Step 5

Slaw: Slice the apple thinly and mix with the red cabbage, carrots, coriander, mayonnaise, lime juice and lime zest. Add chilli if you like the heat and season to taste with a little salt.

Step 6

Serve the slaw topped with the bacon and the rice on the side.