Asian coleslaw salad

Preparation time:: 20 mins

Cooking time:: 2 mins

Serves:: 4-6

A reader favourite, this Asian-style salad is deliciously crunchy.

Ingredients

2 tablespoons sesame seeds
2 carrots
¼ Chinese cabbage (300g), shredded
¼ purple cabbage (450g), shredded
2 green spring onions, thinly sliced diagonally
1 cup fresh coriander leaves
120g packet roasted almonds (1 cup), chopped

2 x 100g packets fried noodles

Sweet Ginger Dressing
¼ cup peanut oil
2 tablespoons Chinese cooking wine
2 tablespoons caster sugar
1 tablespoon soy sauce
2 teaspoons finely grated fresh ginger
2 teaspoons sesame oil

Method

1. To make sweet ginger dressing, combine all ingredients in a jug.

2. Sprinkle sesame seeds over base of a non-stick frying pan. Cook, stirring constantly over medium heat, until lightly browned. Transfer to a bowl.

3. Peel carrots. Cut into thin matchsticks. Place in a large bowl with cabbage, onions, coriander, almonds and noodles. Drizzle with dressing. Toss to coat.

4. Serve salad sprinkled with sesame seeds.

Notes

Try adding some cooked peeled prawns or shredded chicken to this salad. If you prefer a creamy dressing with a spicy kick, combine whole egg mayonnaise blended with chilli pesto to taste. We used Pandaroo Chinese cooking wine, it’s available from the Asian section of supermarkets nationally.

Source:: New Idea
Author:: New Idea
Stylist:: Carolyn Fienberg
Photographer:: Stuart Scott

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