Asian slaw with roasted sesame dressing
This interesting twist on normal coleslaw is a delicious accompaniment to Asian style fish, chicken or beef. If you are in a hurry, team it up with commercial roasted sesame dressing. For a light meal, top with some stir-fried beef or chicken strips.
Time to make 20 minutes
1/4 cabbage, very finely sliced (some red cabbage gives nice colour here)
1 carrot, cut into fine julienne strips (like matchsticks)
2 handfuls of mung bean shoots
2 spring onions, thinly sliced on the diagonal
1 red pepper, cut into fine strips
1/4 cup honey roasted peanuts, roughly chopped
chopped coriander (optional)
Roasted sesame dressing
1 tablespoon sesame seeds, toasted in a frying pan
2 cloves garlic, crushed
1/4 cup sweet chilli sauce
1/4 cup rice wine vinegar
2 teaspoons fish sauce
Juice of 1 lime or lemon
1 teaspoon sesame oil
1 tablespoon tahini
1. Mix all slaw ingredients together, toss dressing through and serve garnished with some sliced spring onion or coriander leaves
Mix all ingredients together in a blender or food processor; process until well blended. Stores well in the refrigerator.
Healthy habits – apply to other recipes
- enjoy a mixture of different coloured vegetables; more nutrients, better taste
- use a low oil dressing; saves kilojoules and it healthier for the heart.