If you like a classic coleslaw then you will love this asian coleslaw! With a few changes to the classic recipe this will be a hit when served to some freshly grilled protein.
How to make it
Dressing
4 ½ tbsp rice vinegar
2 tbsp soy sauce
2 ½ tbsp golden syrup (or maple syrup)
1 tbsp roasted sesame seeds
1 tsp roasted sesame oil
1 tsp sriracha sauce
1 clove garlic, finely grated
1 ½ tsp ginger, finely grated
4 tbsp mayonnaise
Flake salt
Freshly ground black pepper
4 cups white and red cabbage, finely shredded
2 cups carrot, finely shredded
1/2 cup spring onion, finely chopped
Cilantro, finely chopped
How to make it
1. Mix all the ingredients for the dressing in a large bowl. Add salt and black pepper to taste.
4 ½ tbsp rice vinegar
2 tbsp soy sauce
2 ½ tbsp golden syrup (or maple syrup)
1 tbsp roasted sesame seeds
1 tsp roasted sesame oil
1 tsp sriracha sauce
1 clove garlic, finely grated
1 ½ tsp ginger, finely grated
4 tbsp mayonnaise
Flake salt
Freshly ground black pepper
2. Prepare the vegetables by shredding and chopping. Turn them into the dressing, mix well and place the coleslaw in the fridge.
4 cups white and red cabbage, finely shredded
2 cups carrot, finely shredded
1/2 cup spring onion, finely chopped
Cilantro, finely chopped
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