Asian Coleslaw

There will always be a place for mayonnaise-based coleslaw packed into a piece of white bread with a snag on a summer’s day – yum!  That said, there’s nothing worse than a bowl of coleslaw sitting out in the heat at a barbie and turning that gross watery, yellow colour – blurgh! So, with that in mind, you might enjoy this lighter and more refreshing Asian version (taken from Jane Lawson’s Grub) which actually turns out better when made ahead of time to let the flavours develop.  A mandolin will be your best friend and helps to cut down the prep time for this one, but watch those fingers!

Ingredients

¼ green cabbage, finely sliced

¼ red cabbage, finely sliced

3 spring onions, finely sliced

1 large celery stalk, finely chopped

1 large carrot, very finely julienned

2 tbsp light soy sauce

½ cup rice vinegar

2 garlic cloves, crushed

1½ tsp finely grated fresh ginger

¼ cup soft brown sugar

2½ tsp sesame oil

2½ tbsp peanut oil

2½ tbsp vegetable oil

⅓ cup slivered or flaked almonds, toasted

2 tbsp toasted sesame seeds

Method

Put all the cabbage in a large bowl with the spring onion, celery and carrot and toss well.

Put the soy sauce, rice vinegar, garlic, ginger and sugar in a small bowl with the sesame, peanut and vegetable oils.  Whisk until the sugar has dissolved.  Pour the dressing over the coleslaw and toss to coat well.  Season to taste.  Refrigerate for at least 1 hour, tossing now and then.

Just before serving, toss the toasted almonds and the sesame seeds through, reserving some for a garnish.  Sprinkle the remaining almonds and sesame seeds over the top and serve immediately.

Serves 6-8