Green coleslaw

  • Preparation Time20 mins
  • Serves6
  • DifficultyEasy

For the dressing

3 tbsp mayonnaise
3 tbsp seasoned rice vinegar
1 1/2 tbsp sweet chilli sauce
1 tbsp apple cider vinegar
1 tsp seeded and minced serrano pepper
1 tsp freshly ground black pepper

For the coleslaw

225g cabbage, cut in 1/2 vertically, cored, curly middle discarded, cut horizontally in 0.5cm thick pieces
1 medium Granny Smith apple, julienned
80g peeled and julienned jicama
120g fresh bean sprouts
15g minced spring onion, white and light green part only
25g golden sultanas
1 tsp salt
1) In a blender, puree all the ingredients for the dressing until smooth. Set aside.

2) In a large bowl, combine the ingredients for the coleslaw. Gently fold in the dressing.

3) Refrigerate 1 hour. Gently toss before serving.

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