Celebrate the Chinese New Year this weekend by passing around some of these delicious
Purebread Young Buck Buns filled with an Asian inspired coleslaw
The earthy flavour of the soft textured buns goes surprisingly well with the Duck Salad. Or perhaps not so surprising after all when you consider that Buckwheat is a plant that originally came from Asia, and was widely cultivated in China in the 13th and 14th centuries.
Feeds Two: but you could easily multiply the recipe if you are feeding a family.
2 Purebread Young Buck buns cut in half.
2 cups of a mixture of finely sliced red and white cabbage
1/8 of a Chinese Roasted Duck shredded
1/4 cup of chopped roasted peanuts
1/3 long red chilli (seeded and finely sliced)
2 tablespoons of raisins
2 tablespoons of lime juice
2 tablespoons of fish sauce
1 teaspoon of sesame oil
a slightly heaped teaspoon of brown sugar
Mix the dressing with the other ingredients. Cut the buns in half and generously fill with the duck salad.This recipe was created for my gluten intolerant daughter Rachel who loves Young Buck buns, and for her partner Rod who has a passion for ducks!
Purebread Young Buck Buns are Gluten Free, Paleo Friendly and Biogrow Certified. But could
there be traces of gluten in Peking Duck.? I am not sure so for those who must avoid gluten altogether it would pay to check if you are buying one rather than cooking it yourself.
Small pieces of mango would make a delicious alternative to the raisins.