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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I often make this as a quick side salad, quicker if you buy pre packaged coleslaw which I do if there are only 2 of us. You can replace the dressing with Nuoc Cham and some black pepper for a vietnamese style. Ingredients:
1/4 white cabbage |
1/4 red cabbage |
1/2 bunch spring onion, finely sliced |
2 carrots |
1/2 bunch vietnamese mint |
1/2 bunch mint |
1/2 bunch basil |
1/2 bunch coriander |
100 g snow pea tendrils |
100 g bean sprouts |
1 red fresh chili pepper, finely sliced (optional) |
1 tablespoon toasted sesame seeds |
50 ml rice wine vinegar |
20 ml sesame oil |
splash fish sauce |
Directions:
1. Finely shred the red and white cabbage and toss together with carrots, spring onion and beansprouts.
2. Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.
3. Just before serving, shred the herbs and toss together with the coleslaw mix and toasted sesame seeds.
4. Lay down a base of snow pea tendrils and top with the tossed cabbage mix.
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