Asian Coleslaw
Jenny Smith
Prep: 5min
Cook: 20min
Total: 25min
Yield: 6 servings
Dish: Salad
Cuisine: Salad
Ingredients
- 1/4 wombok shredded (cut widthways into 1cm slices), or use cabbage
- 1 carrot
- 1 swede
- Mung Beans (optional)
- 1 packet of Pad Thai noodles (rice noodles 150g)
- 1 tbsp of sesame oil
- 2 tbsp of rice vinegar
- 2 tbsp of soy sauce
- 2 tbsp of Tahini
- 2 tbsp of caster sugar
- Sesame seeds to garnish
- Salmon fillets for 6 people
Method
- Shred wombok and grate carrot and swede, lightly fry mung beans and add to a large bowl
- Soak rice noodles in boiling water
- Mix together dressing ingredients whisking with a fork
- Drain rice noodles, rinse cold water through, and mix through the vegetables
- Now prepare the salmon. Bring 1cm of water to the boil in a fry pan and add salmon fillets, skin-side down. Poach like an egg flipping water over top. Continue for 15-20 minutes until cooked. Add more boiling water where necessary
- Serve coleslaw with dressing drizzled and sesame seeds sprinkled on top
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Keywords: Asian Coleslaw, Asian, Coleslaw