Advertisement
Easy
By Jean Nel
Published 2014
This is not the coleslaw laden with mayonnaise that’s been doing the rounds for over 200 years. Instead it’s a fresh, Japaneseinspired salad laced with Eastern ingredients. I’ll forgive you if you run to your local supermarket to purchase a packet of cabbage and carrot... Grate some beetroot at least...
Put the cabbage, spring onion, carrot, cucumber and beetroot in a bowl.
Put the rest of the ingredients (except the sesame seeds) in a small bowl and whisk until the sugar has dissolved. Pour the dressing over the coleslaw and toss to coat all the vegetables. Refrigerate for a minimum of 1 hour. Just before serving, toast the sesame seeds over a low heat in a pan. Sprinkle over the sala