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Chinese Coleslaw


  • Coleslaw

  • Dressing


  • Coleslaw:

  • 1.

    Using a vegetable peeler, peel carrot, then slice finely lengthways into ribbons.

  • 2.

    Cut carrot ribbons into thin strips and place in a bowl with half the salt, then mix well. Place onion slices in a separate bowl with remaining salt and mix well.

  • 3.

    Set carrot and onion aside for 1 hour.

  • 4.

    Combine vinegar and sugar in a small heavy-based saucepan and stir over medium heat until sugar dissolves. Simmer, uncovered and without stirring, for about 10 minutes, or until reduced and slightly syrupy. Set aside to cool.

  • 5.

    Drain carrot and onion and, using your hands, gently squeeze out any excess liquid. Place carrot and onion in the cooled syrup to pickle them lightly.

  • 6.

    Using a vegetable peeler, finely slice cucumber lengthways into ribbons and then cut these into thin strips. In a large bowl, combine cucumber with pickled carrot, onion and all remaining ingredients, using your hands to mix thoroughly.

  • 7.

    To make the dressing, combine all ingredients in a small bowl. Spoon dressing over salad and serve on a platter.

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Andrew Graham

Pinot Gris, Chardonnay and Pinot Noir are the best wines to pair with Chinese Coleslaw.


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Posted by Rosanna7Report
Oh yum...its sounds so fresh and above that really sounds good! Will try all!!
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