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Susie Mandleberg

Chef Susie Mandleberg, originally from Staffodshire and now based in London, has been working at St Clements CafĂ© in Parsons Green for some time. 

She specializing in putting together simple, rustic food with bold flavours and posts all her creations on Instagram. 

Having gained a wide following she continues to create new, seasonal recipes and share these with her followers. 

Video Description

Dinner parties can be stressful, constantly thinking of something new and original to entertain your guests with. However, Chef Susie Mandleberg's masterclass is here to help with three amazing Dinner Party Side dishes to help you create stress-free, easy meals for entertaining.

This Asian Slaw from Chef Susie is perfect for anytime of the year you can simply sub out whatever ingredients are in season. 

INGREDIENTS

3 medium carrots

3 raw medium beetroots

1/4 of a small red cabbage

1/4 of a small white cabbage

1/2 a medium red onion, finely sliced

1 small bunch of fresh mint, leaves roughly chopped

1 small bunch of fresh coriander, leaves only

25g peanuts nuts, lightly toasted in a dry frying pan

100ml dark soy sauce

100g clear honey

50ml Apple Cider Vinegar

2 cloves of garlic, crushed & finely chopped

2cm piece of fresh root ginger, peeled & finely chopped

2tbsp olive oil

1 tbsp chilli flakes (check heat of chilli before cooking as this will vary from brand to brand!)

METHOD

Cook garlic and ginger with the oil on a low heat until softened

Add soy sauce, honey and apple cider vinegar

Bring to boil, then reduce heat and simmer for around 8 mins. Check seasoning, then keave to cool.

Shred your veggies in a food processor. Mix in a bowl with the fdressing, and half the nuts, mint and Coriander. Tip onto a flat serving dish, and garnish with the remaining herbs and nuts.

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