Name: Lime and Coriander Coleslaw
Yield: 8 people as a side dish
Cuisine: Salad
Ingredients: 2 cups green cabbage (shredded); 2 cups purple cabbage (shredded); 4 carrots (grated); 4 spring onions (finely sliced); 1 bunch coriander leaves; 2 tbs olive oil; 1 lime (zested and juiced); 1 tbs honey; 1 tsp minced garlic

Poached chicken and coleslaw salad

By Lisa @ My Capital Plate on March 14, 2018 | 1 Comment

I’ve been back at work for around 6 weeks now, working 3 days per week in the office. Slowly but surely we are working out what is to be the new ‘normal’ – with the 3 days I’m in the office being referred to by the little members in our house as the “rush days”.

For these particular days, bags are packed and clothes are set out the night before, and I spend time preparing as much as I can for lunches over the weekend. I’m generally up at 4.30am to fit in a walk before the household wakes, then it is home to shower, make breakfast, feed the baby, throw smoothies at the biggest kids, wrangle everyone into clothes and into the car – so that we can leave the house by 7.30am to get to the various daycare / school drop offs and (finally) head into work.

Yes “rush” would be an understatement.

So I’m sure that you can understand that by the third rush day everyone’s energy levels are starting to wane and tempers are running a little high. The kids (and I!) start to get a bit more cranky, and getting out of the house takes a little more gentle persuasion than on the first rush day.

Constant throughout this new ‘normal’, however, is our preference for easy and speedy midweek meals. Actually, not just a preference – a must. Something healthy and that is full of flavour, to keep our batteries recharged.

Take this poached chicken and coleslaw salad for instance. Pulled together with relative ease in no time at all.

I poached chicken breasts in chicken stock, with some peppercorns, ginger and garlic. Shredded then added to a coleslaw salad, made with mesculin, shredded purple cabbage, carrots, spring onions and a little corn I had leftover in the fridge. Dressed simply with sesame oil, soy and lemon juice, and finished with sliced red chilli and a good amount of coriander.

Easy, fuss-free and healthy. Not to mention SPEEDY – giving us more time to prepare for the rush day ahead.

Lime and coriander coleslaw

For our recent Mexican lunch, we served mango margaritas and pulled pork that had cooked in the slow cooker for over 8 hours. These were dished up with a variety of sides – corn tortillas, guacamole, chorizo rice, grated cheese, tomatoes, sour cream and, for a little crunch, coleslaw.

But not just any coleslaw, a lime and coriander coleslaw. Where there was no cheap mayonnaise in sight – rather the salad was packed with fresh coriander and dressed with a combination of lime juice, olive oil, garlic and honey. Resulting a coleslaw that was much lighter than its mayonnaise-laden counterpart, and with lovely fresh flavours that worked beautifully with the spicy pulled pork tortillas.

Definitely a ‘make again’ dish for our next Mexican feast!

Lime and Coriander Coleslaw

Course

Salad, Side dish

Cuisine

Salad

Servings

people as a side dish

Ingredients

2 cups green cabbage shredded
2 cups purple cabbage shredded
4 carrots grated
4 spring onions finely sliced
1 bunch coriander leaves
2 tbs olive oil
1 lime zested and juiced
1 tbs honey
1 tsp minced garlic

Course

Salad, Side dish

Cuisine

Salad

Servings

people as a side dish

Ingredients

2 cups green cabbage shredded
2 cups purple cabbage shredded
4 carrots grated
4 spring onions finely sliced
1 bunch coriander leaves
2 tbs olive oil
1 lime zested and juiced
1 tbs honey
1 tsp minced garlic

Instructions

Place all the salad ingredients in a bowl, and toss to combine.
Meanwhile, whisk together the olive oil, lime zest and juice, honey and garlic. Season.
Pour over the salad and toss until well combined.

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Tahini coleslaw

By Lisa @ My Capital Plate on April 1, 2014 | 1 Comment

I made this salad a while ago, but just found the photographic evidence tucked away in a folder. Yet it really was a lovely little side dish to accompany a BBQ meal with friends, so I just couldn’t let it ass without mention. I can’t help but feel that coleslaw will forever be a staple at BBQs all around Australia. But, truthfully, it is always a little too creamy and mayo-laden for my liking…..well until this version came along, that is. For this version – had no mayo in sight. Just tahini (my favourite!), natural yoghurt, lemon juice, garlic and water). Stirred to combine then tossed through a mixture of cabbage, cucumber, celery and fresh parsley. Light and healthy – and packed with those lovely sesame flavours of the tahini. So much so that I think even this girl could be converted to the appeal of the‘slaw! What about you? Are you a fan of coleslaw?

Party Food: Coleslaw with a ‘difference’

By Lisa @ My Capital Plate on March 30, 2011 | 11 Comments

Wowza! What a day.

I left home this morning at 5am, and didn’t get home from my Brisbane work trip until after 8pm! A long day indeed. While I enjoy travelling for work, it can be quite disruptive to my routine at times, particularly with respect to training. But hey, I guess there is always tomorrow right???

Rather than bore you with pictures of the toasted ham/cheese/tomato sandwich I threw together for dinner (which was exactly what I felt like for dinner – but was rather dull from a blogging perspective) I thought I would share with you another one of the salads we served at the recent birthday party.

Coleslaw!