I love a good slaw, everything from a classic cabbage, carrot and mayo number to something with a more Asian twist.
After a long drive back from Durham, and the need for a quick something to go alongside some sticky (shop bought (shock horror)) beef short ribs, I decided to whip together this quick take on a classic slaw. It's crunchy, salty, not too rich and pretty healthy too!
- 1 raw beetroot, peeled and coarsely grated
- 1 raw parsnip, peeled and coarsely grated
- 2 heaped tbsp mayonnaise
- 2 tsp dark miso paste
- 1 tsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp sesame seeds
Simply mix all the ingredients together except the sesame, parsnip and beetroot. Then stir in the veg and sprinkle sesame on top. Done!