Wong bok slaw
Brightly coloured, fresh flavour and so quick and easy to make – add this to your repertoire.
2 cups finely sliced wong bok
1 red capsicum, deseeded and diced
½ cup sultanas
¼-½ cup sunflower seeds
¼ cup chopped mint
1 red chilli, finely chopped
2 tsp sugar
freshly ground black pepper, to taste
¼ cup rice vinegar
3 Tbsp fish sauce
Place wong bok, capsicum, sultanas, sunflower seeds and mint in a bowl.
Place dressing ingredients in a jar with a lid and shake well.
Pour the dressing over the slaw ingredients and toss well. Chill and serve.