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.