Tuesday, November 25, 2008

Asian Coleslaw Recipe

I'm not sure this even counts as a recipe, it's so easy. It's a chunky, filling, nutrient-packed alternative to a green salad, or a traditional creamy coleslaw. We eat it with spicy marinated lamb chops or chicken, and sometimes just with a fried egg on top. It will last a few days in the fridge, so when I'm trying to be healthy I'll make a big bowl and take it to lunch every day. I hope you like it too.
Asian Coleslaw
1/4 red cabbage or wombok, shredded
2 cups bean sprouts
2 carrots, sliced into matchsticks
1/2 Lebanese cucumber, sliced into matchsticks
1 small red chilli, diced finely
3 Tbs sesame seeds, toasted
2 Tbs sweet chilli sauce
1 Tbs lime juice
1 tsp fish sauce (optional)
Toss together all the ingredients. Whisk together the dressing ingredients in a small bowl, then pour over the salad. Add fresh coriander if you have some. Enjoy with a clear conscience!


Sacred Suzie said...

Yummy! This is a brave and daring slaw recipe, fish sauce, woohoo! I think I'd like it. :)

Funny, now our snow is beginning to melt. Crazy weather! I hope you stay warm!

Penthe said...

Mmm, that sounds both healthy and delicious. Plus I love any excuse to say 'wombok'.