Follow these steps for perfect results
white cabbage
shredded
red cabbage
shredded
spring onion
finely sliced
carrots
shredded
vietnamese mint
shredded
mint
shredded
basil
shredded
coriander
shredded
snow pea tendrils
bean sprouts
red fresh chili pepper
finely sliced
toasted sesame seeds
rice wine vinegar
sesame oil
fish sauce
Finely shred the red and white cabbage.
Toss the shredded cabbage with carrots, spring onion, and beansprouts in a large bowl.
In a separate small bowl, whisk together rice wine vinegar, sesame oil, and fish sauce to create the dressing.
Pour the dressing over the cabbage mixture and toss well to combine.
Just before serving, shred the Vietnamese mint, mint, basil, and coriander.
Add the shredded herbs and toasted sesame seeds to the coleslaw mix and toss gently.
Lay down a base of snow pea tendrils on a serving platter.
Top with the tossed cabbage mix and serve immediately or chill for a short time to allow flavors to meld.
Expert advice for the best results
For a sweeter coleslaw, add a touch of honey or maple syrup to the dressing.
Add other vegetables like bell peppers or cucumbers for extra crunch.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance, but add the herbs just before serving.
Serve in a shallow bowl or on a platter, garnished with extra sesame seeds and fresh herbs.
Serve as a side dish to grilled meats or fish.
Serve as a light lunch with a piece of crusty bread.
The sweetness of the Riesling complements the tanginess of the coleslaw.
Discover the story behind this recipe
Coleslaw variations are popular in many Asian countries, often incorporating local herbs and spices.
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