Want something tasty and fresh to serve with your New Years meal? This recipe is a big crowd pleaser. The dressing is asian inspired but it can easilly be served with a big variety of meals.  Not just suitable for a big day though, this dish is a great salad for mid week dinners or lunches as well.

~Serves 4-6~

Ingredients

• 2 carrots
• 1 red onion
• 2 tsp sea salt

• 1 large handful coriander, mint and basil or dill, roughly chopped.
• 1 cucumber, thinly sliced into batons or ribbons.
• 2-3 large handfuls (about 700g) red or wombok (Chinese cabbage) leaves
• 1 long red chilli, finely chopped.
• 1 handful bean sprouts

Dressing

• 125ml rice wine vinegar
• 55g brown sugar
• 100ml extra virgin olive oil
• 1 tbsp sesame oil
• 3 tbsp soft brown sugar or grated palm sugar
• 3 tbsp soy sauce
• 1 thumb size piece of ginger
• 2 garlic cloves

Method

Julienne the carrot and thinly slice the onion, then combine with the salt in a non metal bowl and allow them to sit for 30 minutes.

Grate the ginger into your serving bowl (or a plate, and squeeze out the juice from the ginger). Crush or grate in the garlic, then whisk together with the rest of the dressing ingredients.

Shred the cabbage with a knife or with the slicing attachment in a food processor and dump on top of the dressing. Add the cucumber, bean sprouts and chilli and mix through.

Squeeze out the liquid from the carrot and onion then add to the rest of the slaw along with the herbs, then mix through again and serve.

[fb_button]

The post Asian Coleslaw appeared first on Alison Mitchell Naturopath.