This sweet Asian slaw is an unrivalled slaw that I have ever tasted. Moreover, it looks fabulous with all these vibrant colours. It combines different crunchy textures of cabbage, almonds and spring onions. I love the sweetness of cabbage married beautifully with the zesty, aromatic flavour of versatile coriander, slightly pungent flavour of spring onions and nutty almonds. It’s perfect!!!
Ingredients
For the slaw
- 3 cups of shredded green cabbage
- 1 cup of shredded red cabbage
- ½ cup almonds
- ¼ cup of thinly sliced spring onions
- ½ cup coriander
- ¼ black sesame
For the dressing
- ½ cup oil
- ½ cup rice vinegar
- ⅓ cup sugar
- 1-2 tsp salt or soy sauce
Directions
- For dressing, combine the oil, rice vinegar, sugar, and salt or soy sauce in a jar. Shake to combine and then set aside.
- To toast almond, heat sliced almonds in a skillet over medium heat. Wait for a minute or two until the almonds begin to get golden brown. Keep an eye away because these get burnt very quickly.
- In a large bowl combine the green cabbage, the red cabbage, spring onions and the toasted almonds. Toss with the dressing and then sprinkle with fresh cilantro and black sesame seeds.
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Recipe adopted from Making it modern