Cabbage, has to be one of the most underestimated vegetables we have in the Indian kitchen. But as the foundation of this Asian style coleslaw it gets a delicious new leasse on life. Make ahead of time (it only gets better the next day) just add bean sprouts, onions and garnish before immediately prior to serving. Add spicy cooked prawns, chicken, tofu of mushrooms for a full meal in a bowl.
For the Dressing
½ c natural vinegar
¼ c honey
2 tsp oyster sauce
1 clove garlic crushed
1 tsp grated gingerroot
1 tbsp finely chopped chilies
½ tsp chili sauce
For the Salad
½ head cabbage, grated/shredded
½ head red cabbage, grated
1 cup assorted vegetables sliced into matchsticks (carrot, babycorn,
½ cup assorted peppers sliced thinly
1 pkt bean sprouts
1/3 c chopped green onions
½ c herbs, (coriander, basil and mint) finely sliced into chiffonade
½ cup toasted peanuts crushed coarsely
½ cup toasted sesame
For the dressing, Put everything into a small screwtop jar and shake well.
Leftover dressing can be stored in the fridge.
To make the salad; Combine cabbage, vegetables and capsicum in a large bowl. Add
dressing and toss well. Refrigerate. When ready to serve add bean sprouts, green onions and toss well. Garnish and serve.