Crisp Asian Coleslaw


Give summer a chill pill with this…

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The summer gods have unleashed their fury across Australia. With temperatures soaring in the early 40s, the only place to be is inside the blast freezer or as my Australian counterparts would say, the beach. 

Call it my obssession with being fair and lovely or sheer lack of tolerance for heat, I prefer to coup up at home with the aircon cranking. Strangely during summers eating is actually the last thing on my mind, oh no wait its cooking. Yes, even a devout cook and foodie like me struggles battling in the kitchen to whip up a meal. 

Such heated moments need something quick, easy and definitely chilled. So checkout my crunchy Asian coleslaw recipe . Definitely going to serve this at the family Christmas lunch.

Ingredients: 12  Preparation time:

Serves: 4

  • Quarter cabbage, finely sliced
  • Half a continental cucumber, sliced
  • 250 gms sugar snap peas, ends removed
  • Handful of mint leaves, roughly chopped
  • Half a bunch of coriander, roughly chopped
  • Juice of one lemon
  • One tablespoon Tom Yum paste
  • Two tablespoons black sesame seeds, toasted
  • One tablespoon sesame oil
  • One tablespoon honey
  • Half a teaspoon sugar
  • Salt to season.

Combine all the vegetables and herbs in a bowl. Place the bowl in the fridge for 15-20 minutes and let the ingredients chill.

For the dressing, combine Tom Yum paste, lemon juice, honey, sesame oil, sugar and salt. Mix them well. If you don’t like Tom Yum paste, you can replace it with soy sauce. 

Remove the coleslaw from the fridge and pour the dressing over it. Toss it well and ensure the dressing evenly coats all the ingredients.

Finally add toasted sesame seeds and give the salad a finally toss. Serve chilled.

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