Asian Slaw

Ingredients

• 400 g white cabbage, finely shredded
• 200 g red cabbage, finely shredded
• 2 pieces carrots, julienned
• 4 pieces spring onions, sliced
• 30 g fresh coriander
• 2 tbsp toasted sesame oil
• 4 tbsp rice vinegar
• 2 tbsp soy sauce
• 20 g ginger, grated
• 1 tbsp honey
• 2 tbsp toasted sesame seeds
• 50 g peanuts, crushed

Steps

1. 1
   Shred both cabbages as finely as you can — the thinner the shred, the better the dressing clings.
2. 2
   Keep the red cabbage separate until the last moment, or it bleeds and turns the whole bowl pink.
3. 3
   Whisk the rice vinegar, soy sauce, sesame oil, ginger and honey into a dressing.
4. 4
   Toss the white cabbage and carrot with the dressing and leave 15 minutes to soften slightly.
5. 5
   Fold in the red cabbage, spring onions and coriander just before serving.
6. 6
   Top with sesame seeds and crushed peanuts so they stay crunchy.
7. 7
   Serve within the hour; it keeps a day but loses its snap.