Asian-style coleslaw

Asian-style coleslaw

By
From
Encyclopedia of Food and Cookery
Serves
8

This appeals to those who appreciate the flavours of Asian seasonings in a light, crisp, fresh-tasting cabbage salad over a heavier coleslaw.

Ingredients

Quantity Ingredient
1/2 small white and red cabbage, halved and cored
few leaves english spinach
2 tablespoons sesame seeds, toasted
1 small onion, halved and finely sliced
15g coriander leaves
salt and freshly ground black pepper

Sesame dressing

Quantity Ingredient
50g sesame seeds
4 tablespoons soy sauce
1 tablespoon sugar
4 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon light olive oil

Method

  1. First make sesame dressing. Place sesame seeds in a dry frying pan and toast until they are golden. Add all dressing ingredients to a bowl and mix with a fork. Place dressing in a small saucepan over a medium heat and bring to the boil. Simmer for 2 minutes or until dressing thickens and set aside. For a fuller sesame flavour, grind sesame seeds in mortar and pestle with 1 tablespoon soy, then add to other sauce ingredients before cooking.
  2. Hold each cabbage quarter by the stem, with the top pressing firmly on a board, and use a sharp knife to cut into long thin shreds. Discard heavy ribs and stems. Cut off the stems of the spinach at the base of the leaves. Wash in several changes of cold water, dry well and cut into thin shreds.
  3. In a bowl, place the cabbage and spinach and toss to combine. Add the sesame seeds with the onion and coriander. Drizzle over the dressing and season to taste with salt and pepper.
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