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Asianesque Coleslaw


  • ¼ white cabbage

  • ¼ red cabbage

  • ½ bunch spring onion, finely sliced

  • 2 carrots

  • ½ bunch Vietnamese mint

  • ½ bunch mint

  • ½ bunch basil

  • ½ bunch coriander

  • 100g snow pea tendrils

  • 100g beansprouts

  • 1 red chilli, finely sliced

  • 50ml rice wine vinegar

  • 20ml sesame oil

  • splash fish sauce


  • 1.

    Finely shred the red and white cabbage and toss together with torn herb leaves.

  • 2.

    Peel and finely shred the carrots, toss into the cabbage mix with the spring onion, beansprouts and sliced red chilli. Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.

  • 3.

    Lay down a base of snow pea tendrils and top with the tossed cabbage mix.


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