Serves 8-10
You need
500ml (loosely packed) shredded red cabbage
500ml (loosely packed) shredded green cabbage
4-6 carrots, coarsely grated or preferably cut into matchstick slices
Optional:
100ml golden sultanas or dried cranberries
250ml sultana grapes
100ml unsalted, roasted cashews, slivered almonds or shelled peanuts
150ml chopped corriander
25 ml chopped Vietnamese mint (or fresh mint if you do not have Vietnamese)
Extra leaves for garnish
Dressing
200ml peanut, canola or sunflower seed oil (You can use olive oil, but Asians seldom use it!)
25ml fish sauce
15ml sesame oil
25ml fresh lemon or lime juice
25ml honey (or if you want to cut the carbs add 2 sachets sweetener such as Stevia)
20ml finely grated fresh ginger
2 cloves grated or crushed garlic
Prepare
Cut and slice all the vegetables, herbs and nuts. Mix them in a large bowl.
Mix all the dressing ingredients, and pour this over the veggies. I find it easiest to lightly mix it with clean hands.
Place in serving dish, garnish and serve well chilled.
Delicious with any grilled or roast meal. We particularly like it with seafood and chicken.
It is delicious served with an Asian style pork belly or on a bun with pulled pork….. that is very Asian!
Try is on a grilled chicken breast burger.
