Vietnamese mint and chilli slaw with pickled beets
This refreshing salad is great served with Sriracha mayonnaise and roasted pork belly for a hip take on a special family feast.
Vietnamese mint and chilli coleslaw, served with roasted pork belly (right). Photo: Marcel Aucar
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2 red chillies, finely sliced
4 tbsp white wine vinegar
4 tbsp extra virgin olive oil
1/2 tbsp salt flakes
2 tbsp brown sugar
1/2 white cabbage, finely shaved
1 bunch of Vietnamese mint, picked and chopped (leave some leaves whole for garnish)
2 beetroots, sliced in thin rounds
125ml white wine vinegar
90g castor sugar
1 tbsp salt flakes
For the slaw, in a small bowl mix the chilli, vinegar, oil, salt and sugar together, then toss through the cabbage and most of the mint.
Allow to sit for five minutes, toss again and pile on a platter.
Prepare the beetroots. Bring the vinegar, sugar and salt to the boil and pour over the beetroot slices. Leave to sit for 20-25 minutes, stirring every now and then.
Drain the beetroot slices and arrange on top of the slaw with the remaining mint.
Serve with Karen Martini's roasted pork belly and Sriracha mayonnaise.
Drink: Ice-cold lager or chenin blanc