Asian Coleslaw
photo by JustJanS
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 white cabbage
- 1⁄4 red cabbage
- 1⁄2 bunch spring onion, finely sliced
- 2 carrots
- 1⁄2 bunch vietnamese mint
- 1⁄2 bunch mint
- 1⁄2 bunch basil
- 1⁄2 bunch coriander
- 100 g snow pea tendrils
- 100 g bean sprouts
- 1 red fresh chili pepper, finely sliced (optional)
- 1 tablespoon toasted sesame seeds
- 50 ml rice wine vinegar
- 20 ml sesame oil
- splash fish sauce
directions
- Finely shred the red and white cabbage and toss together with carrots, spring onion and beansprouts.
- Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.
- Just before serving, shred the herbs and toss together with the coleslaw mix and toasted sesame seeds.
- Lay down a base of snow pea tendrils and top with the tossed cabbage mix.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!