If you like spicy food, you'll love this Asian-themed coleslaw. It also makes a great filling for fresh spring rolls.
1 head bok choy, finely grated
1 cucumber, seeded and finely grated
3 carrots, peeled and finely grated
5 red chillies, seeded and finely grated
5 jalapeno chillies, seeded and chopped
3/4 cup (190ml) apple cider vinegar
1/4 cup coarse-grain brown mustard
1/4 cup soy sauce
2 tablespoons agave syrup
1/8 teaspoon roasted ground ginger
freshly cracked black pepper to taste
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Directions Preparation:30min › Extra time:1hour marinating › Ready in:1hour30min
Place the grated bok choy, cucumber, carrots, and red chillies into a large salad bowl. Place the jalapeno chillies into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.