Recipe

Five - Spice Slaw

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Five - Spice Slaw

A zesty red cabbage slaw with crispy bacon bits and pak choi on the side.


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Ingredients to serve 2

  • ½ x lime – zest & juice
  • 200g x bacon bits
  • ½ tsp x Chinese Five Spice
  • ⅛ x red cabbage – slice thinly
  • ¼ x daikon – peel & slice very thinly
  • 3 tbsp x mayonnaise
  • 5g x fresh coriander – chop leaves roughly
  • ½ x chilli (optional) – deseed & chop finely
  • 250g x pak choi – trim the thick white roots
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 1 x lime – zest & juice
  • 400g x bacon bits
  • 1 tsp x Chinese Five Spice
  • ¼ x red cabbage – slice thinly
  • ½ x daikon – peel & slice very thinly
  • 6 tbsp x mayonnaise
  • 10g x fresh coriander – chop leaves roughly
  • 1 x chilli (optional) – deseed & chop finely
  • 500g x pak choi – trim the thick white roots
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

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

Step 3

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

Step 4

Slaw: Mix together the red cabbage, daikon, coriander, mayonnaise, lime juice and lime zest. Add chilli, if you like the heat and season to taste with a little salt.

Step 5

Pak choi: Place the same pan you used for the bacon on medium-high heat and sauté the pak choi for 2 minutes until wilted.

Step 6

Serve the slaw topped with the bacon and the pak choi on the side.

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