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 - brown sugar, soy sauce, mirin, sesame oil and rice vinegar.
All you have to do is toss the dressing through the salad and scatter with the peanuts which we have toasted and lightly crushed.
|PER 100G||PER SMALL SALAD|
- 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 tubs. Toss the dressing through the salad and scatter with nuts before serving.
Serve with the twice- cooked master stock pork belly, Asian marinated salmon or any Asian flavoured dish.
Can also be served on the side of lemon and garlic chook for the barbie, chicken tonkatsu, some sticky wingettes, or any burgers.
It's also delicious as a light lunch on its own - maybe with some marinated tempeh to beef it up for vegetarians.