Over the last few months, I’ve been making a few recipe videos for Marion’s Kitchen, a range of amazing Asian food products. The company was started by Marion Grasby – who you might remember from season two of Masterchef Australia. Her products start out as home recipes and are then turned into stunning products using authentic ingredients. They do cooking kits and wok sauces along with a coconut milk and noodles. I’ve only been working with the kits and sauces but absolutely love the flavours and range of recipes that have come out of it. The only tragedy is these are not available in South Arica. If they were they would be permanent fixtures in my cupboard.
Marion and her team have devised delicious and easy ways to use the kits. Think Cantonese meatball and cucumber lettuce wraps, Thai yellow curry noodle soup with crispy fried wontons and Korean fried chicken burgers with slaw. The list of ideas goes on and you can check out where to buy them and recipes on her website.
I was inspired by an Asian dressing and slaw recipe I made for them last week which reminded me of my favourite crunchy noodle slaw salad. This salad is a family favourite and is so popular I even included it in my first book. It involves toasting 2-minute noodles, slivered almonds, sesame and sunflower seeds to give it major crunch and flavour. Marion’s recipe is much simpler and is the dressing I will default to going forward. I might add all the crunchy elements when I make it next time, but for now I just wanted to share this simple lovely recipe with you as it’s great to serve with any grilled meat or with wraps (lettuce or tortilla).
I’ve also just got back from a trip to South East Asia where I spent 5 fabulous days in Bangkok and then 2 weeks in Vietnam. Watch this space because I have so many pictures, stories, and inspirations to share. One of the most noticeable things food wise was the abundance of amazingly fresh greens everywhere. Sold on every street corner and included in the food. I love how fresh herbs such as basil and mint are a big feature in the cuisine and the mint in this salad makes it incredible.
Here’s a little vid I made showing you how easy it is to mix together
Recipe – makes enough to serve 2 as a side or accompany a serving of 4 wraps
Slightly adapted from Marion’s recipe (I replaced the 1/2 tsp salt with 1 tsp soy)
- 3 cups of finely shredded cabbage
- 1 cup fresh mint leaves (roughly chopped optional)
- 1/4 cup finely sliced spring onions
- 2 Tbsp rive wine vinegar
- 2 Tbsp sesame oil
- 2 Tbsp runny honey
- 1 tsp soy
- 1/2 tsp dried chilli flakes
Find me on Instagram