his was inspired by a French cocktail made with the anise-flavoured liqueur Pernod, along with lime juice and cucumber. Adding mint makes it a bit more cool
|2 tsp||Soy sauce|
|1 tbsp||Rice wine vinegar|
|1 pinch||Red pepper, (flakes)|
|¼ cup||Canola oil, (or grape-seed oil or another light, flavourless oil)|
- Peel the cucumber and discard the skin. With your vegetable peeler, make nice long ribbons of cucumber. Put these in a bowl.
- With a mandoline or sharp knife, slice the fennel in thin pieces. Add this to the bowl. Tear the mint and toss in, too. Drizzle the lime vinaigrette over the slaw (you won't need all of it). Toss and serve.
- Vinaigrette - 1 In a bowl or jam jar (I like these best for making vinaigrettes), put in everything but the oil and give a shake.
- Add the oil and shake some more.
Note: This vinaigrette will keep for about a week in the fridge.
This dish is best matched with
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