Red coleslaw with Asian-style vinaigrette
Something different for the barbecue table!
1 cup finely sliced red cabbage
2 spring onions, finely sliced
1 carrot, grated
1 red capsicum, deseeded and sliced
½ cup chopped coriander
1 Tbsp sesame oil
2 Tbsp canola oil
1 Tbsp rice wine or white vinegar
1 tsp grated ginger root
1 clove garlic, peeled and finely chopped
Place cabbage, onions, carrot, capsicum and coriander in a serving dish.
Drizzle dressing over the coleslaw, gently toss and serve.
To make dressing:
Place oils, vinegar, ginger and garlic in a screw top jar and mix well.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||0.8g|