Asian Coleslaw (photo by Michal Zacharzewski, stock.xchng)

Asian Coleslaw

Published in Salads

This is a very different coleslaw that works well with slightly bland food like fish or chicken, or with S E Asian curries.

Ingredients: Salad:

  • 250 g shredded white cabbage
  • 1 small – medium carrot, grated
  • 2 tbl Asian pickled ginger, finely diced
  • 4 tbl chopped dhania
  • 2 tbl spring onions, finely sliced

Ingredients: Dressing:

  • 3 – 4 tbl light soy sauce
  • 1 tbl peanut butter
  • 1 tbl sugar
  • 2 tbl lime juice
  • ½ tsp chilli powder (optional)

Preparation:

  • Combine cabbage, carrot and ginger, and stir to mix.
  • Whisk together all the dressing ingredients thoroughly. Pour over the salad, and toss to mix.
  • Refrigerate for a couple of hours to blend the flavours. Just before serving, stir and taste. Adjust the seasoning, if necessary, and stir in the dhania and spring onions.
  • Give this salad a special finish by shredding a packet of won-ton* or spring roll wrappers* and deep frying in batches until crisp and golden brown. Drain and sprinkle generously with salt. Pile on top of the salad and serve immediately.

Serves 4 – 6.

Primary Ingredients: , , , , , , , ,

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