Asian Style Coleslaw

Recipe by Marianne Harold

 

Summer is a wonderful time to enjoy fresh raw vegetables.  This colourful coleslaw recipe adds an Asian twist but for me this salad is really about the aromatic herbs and you can happily increase the quantity of herbs noted in my recipe to your taste – I often do!

Ingredients:

1/2 medium sized red cabbage, finely sliced

1/2 medium sized cabbage or Wombok, finely sliced

1 carrot, grated coarsely

1/2 cup of fresh coriander, roughly chopped

1/2 cup of fresh mint, roughly chopped

1/4 cup of Thai basil, roughly chopped

1 tablespoon of

lightly toasted sesame seeds

1/4 cup of dry roasted almonds thinly sliced

 

Dressing:

2 tablespoons of extra virgin olive oil

2 teaspoons of toasted sesame oil

juice of one lime

1-2 teaspoons of honey or rice malt syrup

pinch of salt

1/2 teaspoon of cumin

 

Method:

In a small bowl, whisk all dressing ingredients together and taste.  This dressing wants to achieve a sweet sour and salty balance.  If necessary you can always add a dash of tamari.

Place all salad vegetables into a salad bowl and dress with salad dressing, mixing the dressing through the salad thoroughly.  I like to use my hands to do this in order to cover the salad vegetables well with the mixture.

Add roughly chopped herbs to salad and gently mix them through the salad so that they are lightly coated with the dressing as well.

Finally, sprinkle with sesame seeds, almonds and chilli flakes (optional) and serve.

 

Serves 3-4