Asian Coleslaw

Name: Asian Coleslaw
Cuisine: Japanese
Ingredients: 15 ml peanut oil; 60 ml toasted sesame seeds; ¼ red cabbage, finely sliced; ¼ green cabbage, finely sliced; 1 large carrot, julienned; 4 spring onions, finely sliced; ½ cucumber, julienned; 1 beetroot, julienned or grated; 30 ml soy sauce; 3 garlic cloves, crushed; 125 ml rice vinegar; 60 ml cup brown sugar; 1 x 5 cm fresh ginger, finely grated; 15 ml vegetable oil; 15 ml sesame oil

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

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...

Ingredients

¼ green cabbage, finely sliced
¼ red cabbage, finely sliced
4 spring onions, finely sliced

Africa
Asia
South Africa
Japan
Side dish
Vegan

Method

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