Nutty Coleslaw

November 15, 2016

This is a really tasty coleslaw with a light Asian-style dressing and is great in the summer. Don’t be put off by the apparently long list of ingredients – it’s mostly the salad dressing and the seed sprinkle mix: these can be made in bulk and stored for use on several subsequent salads.

If you are planning on saving some for a second meal, don’t put the dressing on the whole bowl – let people add their own as they take their serving. This stops the leftover portion going soggy and oily.

  • Prep: 15 mins

Directions

1To spread on the finished salad:

2Tamari seed mix. Make this by toasting roughly equal quantities of sesame seeds and sunflower seeds (about a cup of each) in a heavy-based frying pan, stirring constantly, until lightly browned. Turn off the heat and immediately add 1 – 2 Tbsp gluten-free soy sauce. Stir frantically. It will initially seem sticky and clumped, but keep going and the seeds will separate. Leave to cool and you will have a pile of lovely crunchy, lightly soy sauce-flavoured seeds. Store in an airtight jar and use on any salads or stir fries.

3To prepare the coleslaw:

4Cook beans in a saucepan of salted water for 3 minutes until just tender. Drain and refresh under cold water.

5Combine all vegetables in a salad bowl.

6Whisk the sauces, oil, juice and garlic in a small bowl.

7Add the dressing to the vegetable mix, mix well and serve sprinkled with the tamari seed mix.

Ingredients

Salad:

120g green beans, cut into 3cm lengths diagonally. Fresh out of your garden is best if you can!

3 ½ cups assorted finely sliced cabbage – your choice of any or all of Chinese cabbage (wombok), green or red cabbage

2 carrots, in matchstick slices

3 spring onions, finely chopped

Chopped parsley (or coriander if you prefer)

Dressing:

1 Tbsp sesame oil

2 Tbsp sweet chilli sauce

1 Tbsp soy sauce

1 Tbsp lime juice

2 cloves garlic, crushed

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2017-11-17T10:49:54+00:00 0 Comments

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