Sometimes when I feel average about myself I go and make a tub of ice cream and then I remember how great I am. This ice cream is the tits. Soz Dad I just said tits on the internet.Read More
Sometimes I go to the Asian vege shop and I get a little carried away. Before I know it I've bought something weird and wonderful from the freezer, a jumbo bag of chillis and a great knife from the kitchen ware section. This time I went a little wild on the old coriander, mint, red cabbage and mung bean front. I also found frozen edamame beans.
With summer coming and a need to counteract my new found additiction to nut butters (I have five empty cars on my beside table right now) I have been in search of easy throw together salads that I can pack up for lunches.
The best thing about my excessive nut butter consumption is that I acquire lots of large jars in which to transport my salads. So eco friendly, so hipster.
This Thai inspired slaw salad was mega easy to throw together. Pick and mix from the ingredients list or if you are mega keen add everything. Try and add the dressing just before serving as it has a tendency to make the leaves limp and soggy which is less than ideal.
Thai Inspired Slaw Salad
Makes 6 large serves
1/4 red cabbage, finely sliced
1 bag salad leaves (I think I used a 120g bag)
1 cup shelled edamame beans (you can buy bags of these in the frozen section)
3 carrots, sliced into ribbons using a vegetable peeler
2 capsicum, finely sliced (pick whichever colour you desire)
1 bunch of asparagus, shoots sliced into thirds and ever so lightly blanched
1-2 bundles of vermicelli noodles
1 large handful mint leaves, roughly chopped
1 large handful coriander leaves
Roasted salted peanuts to serve
Finely diced red chilli if desired
1/2 cup sweet chilli sauce
Juice of 2 limes
Fish sauce to taste (I am generous and use about 2 tablespoons)
Place the frozen edamame beans in a bowl and cover with boiling water. Leave to sit until they are defrosted then drain. Cook the vermicelli noodles in boiling water for about five minutes until they are tender. Drainand rinse with cold water. Use a pair of scissors to chop the long noodles into shorter, more manageable strands. Mix together with the rest of the salad ingredients in a large bowl.
Add the dressing ingredients to a clean jar and shake to combine.
Serve the salad up with a good sprinkling of peanuts and a drizzle of the dressing.
I swapped a small bag of juicy lemons for a kilo of ricotta the other day. These are the sorts of underground dealings that I dabble in.Read More
Basically I think what I am trying to communicate here in this post is that your early twenties are hard. But not actually hard, but hard in a self-centred first world problems type of hard. So actually really easy and that we should actually shut the hell up for being so wingy because soon God forbid we might have children...Read More
My fishing abilities somewhat mirrored my own dating life. I hooked many a decent fish, keeping them on the line and reeling them in however was a totally different story..Read More
I wrote this post for the Otago Daily Times November last year. I was looking through my posts on SLC and realised that I hadn't shared this staple of my childhood with you! Make the most of what remains of the New Zealand Summer (Yes I am in denial about daylight savings ending) and take your weekend lunch outside.Read More