Recipe for a zesty red cabbage slaw with crispy Five-Spice bacon bits and pak choi on the side.
1/4 lime – zest & juice
100g bacon bits
1/2 tsp Chinese Five Spice
1/8 red cabbage – slice thinly
1/8 daikon – peel & slice very thinly
1 1/2 tsp mayonnaise
3g fresh coriander – chop leaves roughly
1/4 chilli (optional) – deseed & chop finely
125g pak choi – trim the thick white roots
olive oil (from your pantry)
salt & pepper (from your pantry)
paper towels (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lime: Using the fine side of the box grater, grate the peel to create zest. Cut in half and juice.
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.
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.
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.
Serve the slaw topped with the bacon and the pak choi on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.