Asian Coleslaw

Name: Asian Coleslaw
Prep time: 5 min
Cook time: 20 min
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

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

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

Asian Coleslaw

Ingredients

Method

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