Page 267 - YC Cooking School

For the Asian coleslaw

4 radishes, thinly sliced
Handful of sugar snap peas, sliced in half lengthways
Handful of Shiraz mange tout, julienned
4 red spring onions, thinly sliced
1-2 carrots, peeled and shaved into ribbons
1 baby cabbage, shredded

Handful of coriander leaves, roughly chopped
1 Tbsp (15ml) sesame seeds

For the dressing

2 Tbsp (30ml) rice wine vinegar
1 tsp (5ml) sesame oil
A drizzle of honey, to taste

For the sour cream dip

3 red spring onions, thinly sliced
1 tub (250ml) sour cream
A small handful of chopped chives

For the sweet potato crisps

2-3 sweet potatoes, sliced thinly using a mandoline if possible
Vegetable oil for deep-frying
Maldon sea salt flakes

A pinch of dried chili flakes

Tools

Knife
Chopping board
Mixing bowl
Kitchen spoons
Peeler
Small glass jar
Tongs
Roasting tray

Mandoline
Pot
Slotted spoon or spider

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