A Spicy Dipping Sauce and an Unfried 'Stir Fry'

For me, the arrival of November means it’s time to perk things up a little with a bit of chilli. This spicy dipping sauce is lovely for fresh veggies. I like it with purple sprouting broccoli or savoy cabbage wraps - the blend of the ingredients seems to complement the earthiness of the savoy really well.  The dipping sauce also works well as a dressing for red cabbage and gives it the mouth-watering feel of eating a stir fry but with a lot more freshness.  

Spicy Dipping Sauce

Ingredients

6 tablespoons of tamari

2 tablespoons of apple cider vinegar

2 tablespoons of sesame oil

1 tablespoon agave (or other sweetener)

1 lime, juiced

1 spring onion, chopped

1 small red chilli, minced  

Method

Place all the ingredients in a glass jar with a lid and give it a good shake! It’s now ready to serve.

Unfried Red Cabbage Stir Fry

  

Ingredients

½ red cabbage, thinly sliced

1 carrot, julienned

1 celery stalk, thinly sliced

1 quantity of Spicy Dipping Sauce

Red chilli, finely chopped to garnish

 Method

Place the prepared cabbage, carrot and celery in a bowl and pour over the dipping sauce so that all of the ingredients are combined. Leave to stand for 10 minutes to let the flavours develop and so the cabbage can soften a little.  Remove the cabbage mix from the bowl leaving behind any dressing in the bottom of the bowl (you can refrigerate this left-over dressing to use the next day). When plated, sprinkle over the chopped chilli.