Prep time: 10 mins
Cooking time: 5 mins
Ingredients
-
- 1/2
savoy cabbage, finely shredded
- 1/2
pointed cabbage, finely shredded
- 1/2
red cabbage, finely shredded
- 2
carrots - shredded
- Small bunch
mint leaves, stems removed
- Small bunch
Thai basil leaves, chopped
- Small buch
coriander, chopped
- 150ml
olive oil
- 3
shallots, finely chopped
- 2 stems
lemongrass, bruised and finely sliced
- 2
bird's eye chillies, finely sliced
- 2 tbsp
Blue Dragon Fish Sauce
- 4
limes, juiced
- 50ml
Blue Dragon White Rice Vinegar
- 1 tbsp
Blue Dragon Sesame Oil
- 1 tbsp
sesame seeds, toasted
-
seasoning (salt & pepper)
Serves: 6
Try this recipe with
Sweet Chilli Dipping Sauce
Asian Light Coleslaw
This ‘slaw is a delightfully light alternative to the more well-known creamier version
Preparation:
- Combine all the salad ingredients in a bowl and mix well.
- Heat the vegetable oil in a saucepan. Remove from the heat and stir in the shallots, lemongrass and chillies. Gradually pour in the Fish Sauce, lime juice, White Rice Vinegar and Sesame Oil.
- Put the vinaigrette back over the heat and bring to a simmer, then pour over the cabbage mixture to coat and wilt the leaves. Finally sprinkle the salad with toasted sesame seeds and serve straight away.
Useful tip:
Both Thai sweet and Thai holy basil are difficult to come by, unless bought from an Oriental supermarket... more