With barbecue season coming up you may be looking for something a little bit different to put in your burger or have with a roast chicken and my Asian coleslaw is the perfect and easy dish to fill that gap.
Ingredients:
- 3 carrots
- 1/2 a white or red cabbage
- 50g almonds chopped
- 3 spring onions
- 1/4 cup of light soy sauce
- 1/2 cup brown sugar
- 2 tablespoons of cider vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon of chilli flakes (or more if wanted)
- Peel and top and tail carrots, then use the peeler to create long thin strips of carrot
- Grate the white cabbage
- Combine cabbage and carrots in a bowl
- Mix soy sauce, brown sugar, cider vinegar, sesame oil and chilli flakes and the tip over carrot/cabbage mixture
- Before serving top with almonds and finely sliced spring onions
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| Use the peeler to create strips of carrot |
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| Grate the Cabbage |
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| Top with almonds and spring onions
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