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Asian style coleslaw (v, lf)

This is a coleslaw I can get enthusiastic about - light, fresh, slightly spicy and slightly sweet.
Makes one large salad, enough for 8 as a side.
Vegan.

Original post (with pictures) here.

Ingredients:
1/2 large white cabbage, shredded (or 1 small cabbage)
1 large carrot, grated or thinly sliced
1/2 cup shelled and cooked edamame beans
Decent handful (about 1/2 cup) watercress sprouts
1 bunch spring onions, trimmed and finely sliced
1 inch piece of fresh ginger, grated
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp sweet chilli sauce
1 bunch coriander (cilantro), chopped

Method:
1. Rinse the shredded cabbage under boiling water to soften slightly. Place in a large bowl with the carrot, edamame beans, watercress sprouts and spring onions.
2. In a small bowl, combine the ginger, soy sauce, lime juice and sweet chilli sauce.
3. Add the sauces and chopped coriander to the cabbage and other vegetables, and stir or toss to mix through.
4. Transfer to a serving bowl, and serve. This can be prepared ahead of time and kept in the fridge until needed.
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