This is a nice asian-style side dish or you could make a full meal by adding some rice noodles and/or stir fried meat.
- Red cabbage
- White cabbage
- Mung Bean Sprouts
- 1-2 Limes
- Tamari Soy Sauce
- Fish Sauce
- Lime Juice
- Sesame Oil
I can’t be too precise with the method as I sort of made it up as it I went. The key thing is to make it to your taste and adjust quantities to suit.
Chop finely the cabbage, courgettes and carrot into strips (I peeled the courgette and carrot into strips then sliced it finer from there).
Heat 1-2 Tablespoons of Sesame Oil in a pan. Slice mushrooms and lightly stirfry.
Add some crushed garlic and sauce ingredients (Tamari soy sauce, honey, chilli, ginger, fish sauce, lime juice – adjust to taste). The mushrooms should marinate nicely in the sauce (and release some flavour). Gently simmer until sauce reduces and becomes deliciously thick.
Remove mushrooms/sauce and set aside.
Dice eggplant and pan fry in a bit of sesame oil.
Add the mushrooms, eggplant, sauce, lime zest and some chopped or pulled coriander to the slaw and toss through.
To finish, add some additional fresh lime juice and serve with coriander and sesame seeds sprinkled over the top.