Asian red cabbage coleslaw with sesame ginger dressing

Asian red cabbage coleslaw with sesame ginger dressing
Makes: 8 portions
Prep time:
Total time:
  • 75 gr red onion
  • 200 gr carrot
  • 200 gr red cabbage
  • 100 gr broccoli florets
  • 2 spring onions
  • 10 gr coriander
Sesame-ginger dressing
  • 90 gr sesame oil
  • 40 gr sunflower oil
  • 135 gr sweet chili sauce
  • 60 gr lime juice
  • 2 cloves of garlic
  • 22 gr fresh ginger
  • 3 tbspn sesame seeds
  1. Finely chop the red onion.
  2. Peel and grate the carrot.
  3. Quarter and core the red cabbage and cur in fine matchsticks.
  4. Chop up the broccoli florets and fresh coriander.
  5. Cut the spring onion at an angle.
  6. Mix the vegetables together and set aside.
Sesame-ginger dressing
  1. Combine in a large bowl the sesame oil, sunflower oil, sweet chilli sauce, lime juice, garlic and fresh ginger.
  2. Blitz or puree until smooth.
  3. Stir in the sesame seeds.
  4. Set aside in the fridge until needed.
  1. Stir the dressing through the salad when ready to serve.
Stuff to know
This salad goes particularly well with an Asian meal.
Use sunflower oil rather than olive oil since the latter is often quite bitter to eat raw.