Vegetarian

Raw Slaw with Tofu and Peanut Mayonnaise

21 April, 2017 . 0

Simple to prepare and bursting with flavour, Karen Martini’s zingy slaw is a feast for all the family.

This salad is great when cabbage is at its sweet best, and can be embellished by adding a handful of shredded shiso, Thai basil, coriander or mint. The key to this salad is shaving the vegetables finely, so unless you love to show off your knife skills, use a mandoline. Combine and dress this salad just before serving, otherwise the beetroot will bleed and affect the presentation.

Ingredients

Raw slaw

4 striped baby beetroots
¼ white cabbage, finely shaved
1 kohlrabi, peeled, cut in half and finely shaved
2 carrots, finely sliced
5 spring onions, white part only, finely sliced
2 long red chillies, finely sliced
Salt flakes
1 tbsp poppy seeds
2 tbsp chopped roasted peanuts

Tofu and peanut mayonnaise

200g silken tofu
80ml grapeseed oil (or other neutral oil)
3 tbsp honey
2 tbsp apple cider vinegar
2 heaped tbsp salted smooth peanut butter
1 tbsp umeboshi* puree
1 tbsp Dijon mustard
2 tsp miso paste

Method

Step 1.
For the tofu mayonnaise, add all the ingredients to a blender or food processor and process until smooth.

Step 2.
Trim the beetroots, leaving 2–3 cm of stalk attached. Scrub and wash well, being sure to dislodge any dirt trapped in the stalks. Finely slice lengthways on a mandoline and add to a large bowl with the cabbage, kohlrabi, carrot, spring onion and chilli.

Step 3.
Season with salt, scatter on the poppy seeds, tip over the dressing and toss to combine. Pile the salad into a serving bowl, scatter over the peanuts and serve immediately.

Serves 6-8

*Umeboshi are salted and pickled Japanese plums. Well, the ume fruit are not actually plums as such, but rather have genetic links to both plums and apricots. Traditionally, their uses were medicinal rather than culinary, but today they very much take their place on the table.