Asian Coleslaw

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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

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