Asian Coleslaw

By Dixie Elliott

Asian Coleslaw
Wombok (chinese cabbage) and gai lan (chinese broccoli) don't necessarily require cooking, so they're perfect for adding to salads. By MiNDFOOD.

Wombok (chinese cabbage) and gai lan (chinese broccoli) don’t necessarily require cooking, so they’re perfect for adding to salads.

Serves 4–6

¼ wombok (chinese

cabbage), finely shredded

1 bunch gai lan (chinese

broccoli), finely shredded

1 carrot, peeled, grated

1 red capsicum, deseeded,

finely diced

1 cup sprouts, trimmed

2 tbsp vegetable oil

1 tbsp soy sauce

1 tsp sesame oil

salt and white pepper, to season

fried shallots (or toasted

sesame seeds), to serve

Combine wombok, gai lan, carrot, capsicum and sprouts in a large bowl. To make dressing, combine vegetable oil, soy sauce and sesame oil in a jug and season with salt and pepper. Add dressing to salad and toss. Sprinkle salad with fried shallots (or toasted sesame seeds) and serve.


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