Simple Asian slaw

Author: Jennifer Yee Collinson - B.H.Sc. Food Science & Human Nutrition

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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2 cups finely shredded red and green cabbage

1 red capsicum, sliced thinly

1 yellow capsicum, sliced thinly

2 teaspoons minced or finely grated fresh ginger

1 cup seasoned rice wine vinegar (such as sushi vinegar)

2 tablespoons crushed or shaved palm sugar

2 tablespoons sesame oil

2 tablespoons chopped fresh coriandercilantroX

1 tablespoon toasted sesame seeds

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Instructions

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1 In a bowl combine vegetables with ginger.

2 To make dressing, whisk together vinegar, sugar and sesame oil, mixing until sugar has dissolved. Pour dressing over slaw little by little until it is amalgamated.

3 Sprinkle coriander and sesame seeds over slaw and toss gently.

HFG tip

Humble vege star: Cabbage

Try savoy cabbage when in season as its sweetness and crinkled leaves are a perfect contrast to the brightly coloured red cabbage.

Nutrition Info (per serve)

Calories 129cal

Kilojoules 540kJ

Protein 2g

Total fat 8g

–Saturated fat 1g

Carbohydrates 10g

–Sugars 10g

Dietary fibre 2g

Sodium 20mg

Calcium 50mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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