This easy coleslaw has a sweet and tangy blend of Asian flavours, and takes only a few minutes to make. Make it early in the day, and it will be a great with dinner. Refreshing and delicious, it's an ideal summer side dish!
1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
2 carrots, grated
4 tablespoons lime juice
4 tablespoons rice wine vinegar
1 tablespoon fish sauce
2 tablespoons sesame oil
2 tablespoons honey
60g chopped peanuts
salt and freshly ground black pepper to taste
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Directions Preparation:10min › Ready in:10min
Place the shredded cabbage and carrot into a large bowl and pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey and peanuts. Stir until well blended, seasoning to taste with salt and pepper. If using a bowl with a lid, put the lid on and shake thoroughly. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavours to blend before serving.
Used different ingredients.
I made this recipe exactly as written except that I substituted an equal amount of grated green and red cabbage and grated carrot for the coleslaw mix to save money. The coleslaw was okay, not my favourite and I likely won't make it again but it was good enough to round out dinner. - 29 Sep 2008