Raw Slaw with Tofu and Peanut Mayonnaise
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.
Tofu and peanut mayonnaise
*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.