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Crunchy Japanese-inspired slaw recipe
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5 ratings
Move over creamy coleslaw, this crunchy Japanese-inspired version is dressed in a sesame oil and rice wine vinegar dressing. Chilli and ginger add heat, whilst lime juice keeps everything fresh and zingy. See method
Ingredients
- ½ tbsp toasted sesame oil
- ½ tbsp rice wine vinegar
- 1 small red chilli, finely chopped
- 2cm ginger, peeled and grated
- 2 limes, 1 juiced, 1 cut into wedges to serve
- ½ medium cucumber, spiralised or coarsely grated
- 1 large carrot, peeled and spiralised or coarsely grated
- 100g white cabbage, finely shredded
- 70g radishes, very finely sliced
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
195kj
46kcal
2%
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Fat
3g
4%
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Saturates
0g
2%
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Sugars
5g
6%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 5.2g
Protein 1.1g
Fibre 2.8g
Method
- Mix the sesame oil, vinegar, chilli, ginger and lime juice together in a medium mixing bowl, then add the remaining ingredients and toss together until well coated. Serve with lime wedges.
See more Vegetarian recipes