If I'm honest, I'm also
The thing is, though, that this recipe is not particularly clever. I thought I was being creative, combining ingredients in a relaxed kind of way, enjoying the freedom of not following a recipe. And then, while eating the result, I recalled another Asian-style coleslaw dish that came out of my kitchen. One I made just back in May. One, it turns out, that has a near identical ingredient list!
I hit a new age decade next month, and I think it's starting to show.
On the plus side, I am clearly predictable when provided with cabbage and the goal of Asian-style coleslaw. Ginger, sweet chilli sauce and soy sauce? Guaranteed to feature.
Repetition aside, this dish is a great way to use up cabbage. It is also a light, fresh side that can double as a base for tofu and/or a filling for wraps. I imagine it would be excellent with peanut butter added to the dressing too.
Serves 8 as a side dish
Light, crisp, and humming with flavour
Unexpectedly similar to my previous Asian coleslaw!
1 head cabbage, roughly chopped
1/2 cup broccoli florets
2 carrots, thinly sliced
2 tbsp fresh grated ginger (equal to approximately 1 thumb sized piece)
1/4 cup lime juice
1/4 cup sweet chilli sauce (or 1/8 cup regular hot chilli sauce with 2 tbsp brown sugar)
1/4 cup soy sauce
Chopped peanuts, to serve
Place your chopped cabbage and brocolli in a large bowl and cover with boiling water. Allow to stand, uncovered for 5 minutes.
(This first step is probably optional but I find raw cabbage much nicer if allowed to soften briefly.)
While the vegetables are standing, mix your ginger, lime juice, sweet chili sauce and soy sauce and whisk to combine.
Drain the cabbage and broccoli and add the carrots to the bowl. Pour over the dressing and mix through. Serve with crushed peanuts.
Submitted to Ricki's Wellness Weekend.
Have you ever made near identical dishes without remembering your first version until later?