Red cabbage and pickled ginger coleslaw | Lawrence Murphy

If not this vibrant, fresh tasting coleslaw can used to accompany slow roast duck legs, pork belly or baked fish.

One of the ingredients is pickled ginger which is also called sushi ginger as it is so often eaten

with this dish.

I love the sweet spicy heat the pickled ginger gives to any recipe.

Its one of those ingredients that most of us tend to buy but its pretty easy to make, works out cheaper and you can store it for a few months in the fridge.

You will have plenty of ginger to use in the coleslaw

and some left over to store.

Ingredients

100g fresh young ginger

120ml rice vinegar or white wine vinegar

60g caster sugar

1 star anise

teaspoon sea salt

Method

1. Peel and very thinly slice the ginger - you can use a mandolin, peeler or knife

2 Put the rest of the ingredients in a saucepan and bring to the boil

3 Add the sliced ginger and take off of the heat

4 Allow to cool and put into a sterilised jar to store. Leave for 48 hours before using.

Coleslaw Serves 4

250 g red cabbage

bunch spring onion

40g pickled ginger and 20ml of the juice

small clove garlic finely chopped

tablespoon sesame seeds toasted

25ml sesame oil

20ml olive oil

sea salt

teaspoon sugar

Method

1. Finely slice the red cabbage, spring onion and pickled ginger and mix together

2. Whisk the oils, garlic and ginger pickling juice together with the sugar

3. Add the sliced vegetables and stir in the sesame seeds

4 Allow to infuse for at least 20 minutes before serving.