Very simple ingredients of grated carrots, thinly sliced green cabbage, sliced green onions; and coriander and lime juice for garnish. Dressing is made up of soy sauce, clear honey, finely chopped garlic and fresh ginger, I used rice vinegar, sesame oil and olive oil.
Leave the dressed salad to 'rest' for twenty minutes for the flavors to mingle, then tuck in!
Asian-inspired coleslaw from pages 114-115 of Raw Assemblies from River Cottage Veg Every Day
by Hugh Fearnley-Whittingstall:
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3 comments:
I have this recipe written down to make - I love how he did a twist on the typical mayo-heavy coleslaw. Looks really fresh and delicious.
Like this slaw a lot. Light and citrusy, just what you want to serve up for the summer appetite.
Asian inspired slaw sounds good!
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