Recipe Scene: Asian Coleslaw

When I’m making this coleslaw I often just use whatever veggies I ah vein the crisper, so long as it includes wombok and carrot. The dressing is what really brings it all together, along with the garnishes. I usually make a double batch of it as we all love it so much.

Salad:

½ wombok, shredded

3 carrots, grated

6 sticks of celery, diced

½ green apple, grated

1 red capsicum, diced

1 cucumber, cut in strips

4 spring onions, sliced

½ bunch coriander

Dressing:

Small piece fresh ginger, peeled and grated

2 tablespoons peanut oil

1 tablespoon fish sauce

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

1 tablespoon brown sugar

2 limes, juiced

Garnishes:

Chopped peanuts

Sliced red chili

Coriander

Fried shallots

Method:

  1. Place all salad ingredients in a large bowl.
  2. Place all dressing ingredients in a screw top jar and shake well until combined, then pour over the salad. Mix well.
  3. Top with all or some of the suggested topping ingredients.

 

About Kate Delbridge 154 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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