Recipe: how to make the avocado-cilantro slaw from Ossington snack bar Oddseoul

Recipe developed by Victoria Walsh | Recipe photography by Ryan Szulc | Photograph by Raina and Wilson | Illustration by Aleksandar Janicijevic

PREP TIME: 15 minutes
Serves 4

AVOCADO SLAW

2 tbsp soy sauce
2 tbsp rice wine vinegar
¾ tsp sesame oil
¾ tsp granulated sugar
⅓ tsp chili flakes, preferably Korean
1 green onion, thinly sliced on the bias
2 sprigs cilantro
1 handful spring mix
½ cup pickled Vietnamese daikon and carrot, sliced Garlic chips (see tip)
1 small red chili, thinly sliced
1 ripe avocado, chopped
1 pinch toasted sesame seeds

1. To prepare dressing, whisk soy sauce with vinegar, oil, sugar and chili flakes.

2. Just before serving, toss onion, cilantro, spring mix and daikon in a large bowl with dressing. Garnish with garlic chips, sliced chili, avocado and sesame seeds.

TIP
Make garlic chips by coating a frying pan with vegetable oil. When hot, add 3 sliced garlic cloves. Cook for 30 seconds to a minute until crisp. Transfer chips to a paper towel.

LEEMO AND LEETO HAN
ODDSEOUL
Ask the Han brothers to describe the food at Oddseoul, their buzzy snack bar on Ossington, and they’ll cite their Korean background, Philly upbringing and shared love of Mexican food. Their avocado-cilantro slaw is refreshing and dead easy to make at home, with sesame and chilies for punch, pickled carrots and daikon for crunch, and avocado for creaminess. It’s best enjoyed beside a gooey homemade grilled cheese.