This is a good way to lure people into loving red
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.
1 tablespoon Kikkoman soy sauce
½ tablespoon honey
½ tablespoon finely diced fresh ginger
1 clove garlic, finely chopped
1 tablespoon white wine vinegar
2 tablespoons toasted sesame oil
1 tablespoon olive oil
½ 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.
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.