Asian coleslaw

  • Preparation Time30 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
60ml extra-virgin olive oil
35g minced ginger
10g minced garlic
25g brown sugar
75ml soy sauce
60ml mirin, or white wine
1 tsp sesame oil
65ml rice wine vinegar
150g julienned carrots
100g thinly sliced napa cabbage
50g thinly sliced green cabbage
100g thinly sliced red onion
50g thinly sliced red pepper
50g thinly sliced pak choy
50g bean sprouts
50g julienned mangetout
50g julienned spring onions
15 wonton skins, fried
Peanuts, for garnish
1) Put 2 tbsp of the olive oil in a small saucepan, add the ginger and garlic and saute until lightly brown. Add the brown sugar, soy sauce and mirin, saute for 5 minutes and remove from the heat.

2) When cool whisk in the remaining olive oil, sesame oil and rice wine vinegar. Mix all vegetables in a bowl and toss with the dressing.

3) Garnish with crushed wontons and peanuts and serve.

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