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Asian-inspired coleslaw
Asian-inspired coleslaw
Alan Gillard


  • ½ Chinese cabbage, shredded
    425g can baby corn, drained and halved
    1 red pepper, finely sliced
    ½ cucumber, halved and finely sliced
    1 bunch spring onions, sliced diagonally
    4 radishes, sliced
    ¼ cup cashews, toasted
    handful of your favourite sprouts, optional

    1 tsp finely grated lime rind
    2 Tbsp lime juice
    2 Tbsp Asian fish sauce
    2 Tbsp oil
    1 Tbsp sesame oil
    2 Tbsp freshly chopped
    2 Tbsp freshly chopped coriander

Asian-inspired coleslaw

Allyson Gofton
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

In a large bowl, toss together the cabbage, corn, red pepper, cucumber, spring onion, radish, cashews and sprouts, if using.

Stir together all the dressing ingredients and toss through the cabbage mix. Season with salt and pepper. Cover and stand for 10 minutes before serving.

• Use roasted peanuts in place of cashews.
• Add 1-2 Tbsp toasted sesame seeds.
• Add a few chopped garlic chives.

Cook's note
This salad is ideal to accompany grills and barbecues where Asian-style marinades have been used on the meat.

From Taste magazine, July 2006

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