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