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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is something I adapted from a Nigella recipe book. The original version had chicken in it. One of my friends named it Asian Coleslaw. More hot sauce can be used depending on your taste. Ingredients:
1 teaspoon hot chili sauce (sriracha) |
2 garlic cloves, minced |
2 tablespoons sugar |
3 teaspoons rice wine vinegar |
3 tablespoons lime juice |
3 tablespoons fish sauce |
3 tablespoons vegetable oil |
1 cup thinly sliced onion |
black pepper |
16 ounces shredded cabbage |
2 shredded carrots |
6 tablespoons fresh mint, coarsely chopped |
Directions:
1. Combine first 9 ingredients in small bowl, stir it up and set aside for a half hour.
2. Combine remaining ingredients in large bowl.
3. Pour small bowl into large bowl and gently mix.
4. Taste and add salt and more pepper if needed.
5. Garnish with a little extra mint if you like.
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