Oriental coleslaw

This is a good way to lure people into loving red cabbage.   It keeps well if covered and chilled, so you can make extra and eat some for lunch the next day.   The recipe comes from my book Taste.

Serves 6

1 tablespoon Kikkoman soy sauce

tablespoon honey

tablespoon finely diced fresh ginger

1 clove garlic, finely chopped

1 tablespoon white wine vinegar

2 tablespoons toasted sesame oil

1 tablespoon olive oil

small red cabbage, finely sliced

6 spring onions, trimmed and sliced

2 carrots, peeled and roughly grated


a handful of fresh coriander leaves


Whisk together the soy sauce, honey, ginger, garlic, white wine vinegar, sesame oil and olive oil.   Set aside.


Put the sliced cabbage in a large mixing bowl with the spring onions and grated carrots.   Toss in the dressing and chill until needed, then squeeze over the lime juice, remix and serve scattered with coriander leaves.


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