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asian slaw


{VANESSA} This is a fresh, healthy and tasty coleslaw to take to your next BBQ. It uses daikon (sometimes called Chinese radish) a vegetable you have probably seen especially if you shop at Asian vegetable shops but never had the guts to try. It’s super easy to prepare, just peel and  grate or finely shred and has  great crunch and a mild taste. The dressing for this slaw is based on the expensive and delicious Japanese sesame dressing that’s often served on your salad in a bento box lunch or in the International aisle of the supermarket. It’s a great idea to make extra dressing to keep in the fridge to dress any salad greens. This salad looks vibrant, it’s good added to a wrap or a crusty roll, served alongside any meat or even taken to work and eaten with a tin of salmon or tuna. PS if you prefer the creamy style dressing and aren’t on any New Year diet, add more mayonnaise and  less vinegar. The dressing can be adapted to suit your tastes. If your in the mood for more easy salad combinations try the Red cabbage and Apple Slaw.

Asian Slaw
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This is a fresh, healthy and tasty coleslaw to take to your next BBQ.
Recipe type: Salad
Cuisine: Asian
Serves: 4-6

What you need
  • Slaw
  • 1 cup shredded white cabbage
  • 1 cup shredded red cabbage
  • 2 carrots peeled and grated
  • 1 raw beetroot peeled and grated
  • ½ daikon (or 4 radishes) peeled and grated (daikon is sometimes called a Chinese radish)
  • Toasted sesame seeds for garnish
  • 1 finely chopped spring onion or finely chopped mint for garnish
  • Sesame Dressing
  • 6 Tbsp roasted sesame seeds (place in a non-stick pan and toast on a low heat until they start to colour)
  • 4 Tbsp mayonaise
  • 4 Tbsp rice vinegar
  • 3 Tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp sesame oil
  • Pince of salt

How to make
  1. Using a food processor (easy) or a hand grater prepare the Slaw ingredients and mix in a large bowl.
  2. Dressing
  3. Place seasame seeds in a non-stick pan and toast on a low heat until they start to colour.
  4. Set a few seeds aside as garnish. Using a mortar and pestle grind the warm sesame seeds to a coarse consistency.
  5. Combine all ingredients including the seeds in a food processor and blitz until combined. (Or shaking it in a tightly sealed jar will work too)
  6. Pour over the coleslaw and mix well.
  7. Garnish with finely chopped spring onion or mint and toasted sesame seeds.




{INGRID} Post New Year’s Resolutions – So who’s on a diet? and who is still sticking to it? Mine is the ‘Get Real’, or the ‘Be Honest’ diet which is basically mind games I play with myself, saying ‘Seriously you really don’t need that…or quite often it’s ‘ treat your body with respect…don’t shovel that beautifully crafted custard square into your gob – it can wait till another day when you didn’t already eat that brioche. I’ve also started planking, signed up by Vanessa to the 30 day challenge, and boy it’s a challenge. I’m up to 1.30sec and I’m a shaking like a saggy baggy leaf, but as I’m signed up and accountable to all the others that are planking, I’m on my way to 6 pack town. Yah….diet or no diet, this salad is a summer stunner. Full of colour and big hearty vegetables that will fill you up and make you not feel like your not missing out on anything. If you want to make it your main meal – add some crumbled feta. Enjoy x  This Warm lentil and tomato salad will also fill you up.

Summer ratatouille
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Recipe type: Salad
Cuisine: Mediterranean
Serves: 4-6

What you need
  • 2 large red peppers
  • 2 yellow or green peppers
  • 2 courgettes, diced
  • 1 aubergine (eggplant), diced
  • 2 punnets cherry tomatoes, halved
  • 1 red onion, finely chopped
  • Basil leaves, torn
  • Olive oil for cooking
  • Dressing – Garlic vinaigrette‎
  • 6 garlic bulbs
  • ½ cup olive oil
  • ¼ cup vinegar
  • 2 Tbsp lemon juice
  • ½ Tbsp sugar
  • Salt and pepper to taste

How to make
  1. Place the garlic bulbs with skin on, diced aubergine and diced courgette in a frypan with a dash of oil and saute on low until soft – this will take about 20 minutes.
  2. Place the peppers under a hot grill and grill until the skin has blackened and separated from the flesh of the peppers. (This is an optional step – having them with the skin on is totally fine too). When cool peel off the outer skin, discard stalks and seeds and roughly chop .
  3. In a bowl add the cooked aubergine and courgette, finely diced onion, halved cherry tomatoes, roughly chopped peppers and torn basil leaves and combine. Add a few grinds of salt and pepper to taste.
  4. Dressing
  5. In a food processor squeeze the soft garlic out of its skin, add the olive oil, vinegar, lemon juice, sugar and salt/pepper.
  6. Blitz until smooth. Taste – and add more sugar if you like a sweeter dressing or more lemon juice if you like it tarty and sour.
  7. Arrange the summer ratatouille on a large platter/bowl and pour the dressing over and garnish with more torn basil leaves and extra cracked pepper.


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Comments (2)


2 Responses

  1. Genie says:

    I love daikon in asian style broths but never tried it raw. I will have to try this out next time. They are always so big and cheap but I’m scared I won’t finish it so I tend not to buy them so often. This salad looks like it might make a good summer roll filling too…with a couple of fat prawns 🙂

  2. Genie, I am the opposite, never (knowingly) tried it cooked! They do seem to last quite some time in the fridge though. Yip fat and juicy garlic prawns would be amazing as well as a scotch fillet on the BBQ. Vanessa

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