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RECIPE
SWAP
THE GREAT
Most of us have our go-to recipes, be it for
a mid-week lunch, a dinner party pleaser or
a sumptuous cake that Nigella Lawson would
be proud of. In case you’re stuck in a food
rut, however, here are some of our readers’
fail-safe recipes from around the world to add
your repertoire. Bon appétit!
DINNER
ASIAN COLESLAW WITH SPICY
SOY SESAME DRESSING
Directions:
1. Put the soybeans in a bowl and cover with
boiling water, leave for a few minutes then
drain and chill in the refrigerator until ready
to use.
2. Make the spicy soy sesame dressing. Adjust
seasoning to taste.
3. In a large bowl, mix all the vegetables together
with a generous amount of the dressing and
chill in the refrigerator until ready to serve.
4. Just before serving, add extra dressing,
toasted sesame seeds, almonds and chilli
flakes.
Sunita Bett, Singapore
I love this tasty
Asian version of a coleslaw
– I make it every time I’m
tasked with a potluck dish.
There’s lots of chopping
involved, but if you have a
machine that can do that,
it’s a doddle.
Ingredients:
• 3-4 cups coleslaw (grated carrots, finely sliced green
and red cabbage)
• 1 cup precooked frozen edamame (shelled soybeans)
• 1 red onion, thinly sliced (optional)
• 2 small radishes, thinly sliced (optional)
• Spicy soy sesame dressing (see below)
• Slivered almonds
• Toasted sesame seeds
• Shichimi togarashi
(Japanese seven-spice blend)
Dressing:
• ¼ cup light soy sauce
• ½ cup brown sugar
• ¼ cup sesame oil
• 2 tablespoons almond butter (or substitute peanut
butter)
• 2 tablespoons apple cider vinegar
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame seeds
• 1-2 tablespoons
shichimi togarashi
or red chilli flakes
• Salt and sugar to taste