This is a fresh, colourful Asian-inspired take on traditional coleslaw.

We do all the cutting and shredding of the cabbages, carrots, spring onions and coriander to make this salad a doddle for you to throw together. 

We gently cook the ginger and garlic before adding to the other dressing ingredients - sugar, soy sauce, rice vinegar and sesame oil.  

All you have to do is toss the dressing through the salad and scatter with the peanuts which we have toasted and lightly crushed.

 

 

Red cabbage, Chinese cabbage, carrots, spring onion, fresh coriander, mint, ginger, garlic, rice bran oil, soy sauce (gluten free), rice vinegar, caster sugar, sesame oil, sesame seeds, peanuts.
CONTAINS:
Peanuts, Sesame, Soy.
MAY CONTAIN TRACES OF:
Tree Nuts, Gluten, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SALAD
ENERGY260kj1775.7kj
PROTEIN2.6g17.6g
FAT TOTAL3.8g25.8g
- SATURATED0.6g3.8g
CARBS3.1g20.9g
- SUGARS2.6g17.9g
SODIUM198.2mg1353 mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Not suitable for freezing.

Remove the dressing and peanut/sesame seed sachets. Toss the dressing through the salad and scatter with nuts before serving. 


Serve with the marinated salmon with lemongrass and ginger or any Asian dish.

It's also delicious as a light lunch on its own - maybe with some marinated tempeh to beef it up for vegetarians.