Asian Coleslaw
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
Categories
Get Foodbox recipes to your inbox
Share this recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Share on print
Print
Keywords: Asian Coleslaw, Asian, Coleslaw