Asian Zucchini Slaw

Chef Nicole Forster of "Savoury" is a culinary triple threat: a personal chef, catering specialist and cooking instructor. She's devised this delicious zucchini slaw and tells us "It's most definitely a hit! People seem to really like it and I think that it showcases the flavoured oils well". We hope you try this fantastic recipe soon and, if you do, be sure to let us know how you like it!

Ingredients

  • 2-3 large green zucchini, cut into match-sticks or julienned
  • (or, to have some added dimension of colour, you can substitute one of the green for 1 yellow zucchini)
  • 1 large Carrot, also julienne cut
  • 1tbsp three farmers Roasted Garlic and Chili oil
  • 1tsp three farmers Roasted Onion and basil oil
  • 2 tbsp Rice Wine Vinegar
  • Toasted black and white sesame seeds
  • Salt and pepper to taste

Instructions

- Using a mandoline or julienne peeler, cut all zucchini and carrot into matchsticks
- Add oil, vinegar and seasoning Mix with tongs.- Garnish with toasted black and white sesame seeds.Note: It keeps well in the fridge for the next day, but is a little less crunchy than a fresh batch.

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