Asian Coleslaw

Jenny Smith
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)
Dressing
  • 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

  1. Shred wombok and grate carrot and swede, lightly fry mung beans and add to a large bowl
  2. Soak rice noodles in boiling water
  3. Mix together dressing ingredients whisking with a fork
  4. Drain rice noodles, rinse cold water through, and mix through the vegetables
  5. 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
  6. Serve coleslaw with dressing drizzled and sesame seeds sprinkled on top

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Keywords: Asian Coleslaw, Asian, Coleslaw