For someone who’s never been to Vietnam, I am piling up quite a few recipes which are Vietnamese in inspiration if not origin. This is a festively toned take on what is sometimes referred to as ‘Vietnamese coleslaw’, according to the great Nicole Routhier in her introduction to the echt version, ga xe phay. This one has the virtue of being pronounceable for those of us who are ill-travelled, and of celebrating the seasonal as well as seasonally evocative colour: turkey takes the place of the more regular chicken and red cabbage stands in for the plain white one. Red onion and radishes are added (by me, too) for flavour and crunch and, yes, colour.
Photo by James Merrell.
Recipe posted by Nigella