with Viet Slaw
A delicious and easy aromatic dish to try this weekend.
A word from Chef Craig: A light and exciting way to increase the amount of raw vegetables in your diet. Cabbage and onions provide a good amount of pre-biotic fibre which contributes to good gut health. Other than that, it’s an exciting and quick lunch to try!
A word from the Whole Food Dietitian, Caryn: This View Slaw would have to be one of my favourite salads to go with this beef dish. I reckon we don’t use enough cabbage, particularly the purple variety, which supplies an awesome punch of vitamin A (in the carotenoid form) and Vitamin C and very little carb. The cashew and coriander complete that great Asian flavour.
A word from the Fat Professor, Grant: This is one of my favourite salads. I’ve had it a few times – once when Criag was over for dinner – he made this and it was a massive hit with everyone, including the kids.
Prep time: 10 minutes
Carb count: 12.3g
- 100g Pan-Fried Sirloin (or you could use the Slow Cooked Coconut Beef from the book)
- 1 cup (50g) Red cabbage sliced
- 1 cup (50g)White cabbage
- ½ small (20g) Red or brown onion sliced
- ½ (30g) Carrot
- ½ Avocado
- 2 tbsp (30ml) Lime and lemongrass dressing
- 1 tbsp (15g) Toasted cashews
- 1 tsp (5ml) Cider vinegar
- 1 tsp (5g) Fresh coriander
- Chilli sliced to taste
- 1 tsp (5g) Sugar snap peas sliced
- ½ cup (25g) Blanched green beans
- Salt and pepper to taste
If using the slow cooked coconut beef meat from the book, cut it into bite size pieces. If using the pan-fried sirloin, slice the sirloin into 2mm slivers.
For the Viet Slaw, combine the prepared vegetables in a bowl and dress with the lime and lemongrass dressing (find our recipe for this in your copy of What The Fat? on page 166), the cider vinegar and some salt and pepper.
Leave to stand for 5 minutes and the salt and acids will begin to chemically “cook” the vegetables. As the vegetables “cook” they release their fresh juices and this will finish the dressing of the salad. Arrange the Viet-Slaw in a serving bowl, top the slaw with the beef, drizzle some of the juices from the slaw bowl and garnish with the cashews and coriander.