One of our favourite coleslaws! A mildly spicy coleslaw thats great made with in season veggies. It’s perfect for serving with barbecued meats, fish or poultry. Leftovers, if there are any, keep in the fridge for 2 days. My brother, who hates anything fishy, surprised himself by liking this a lot fish sauce and all. He even copied the recipe to take home. So, there you are!
Makes 4 Servings
4 cups cabbage, very thinly sliced
1 cup carrots, grated
2 green onions, finely sliced
½ each red & green bell peppers, thinly sliced
Garnish:
2 Tbsp. black or white sesame seeds, or finely chopped peanuts
Toss together ingredients in a large bowl. Toss together with dressing and garnish with sesame seeds.
For the Dressing:
1 Tbsp. fresh lime juice
½ cup unseasoned rice vinegar
¼ cup cilantro, chopped
2 cloves garlic, minced
½ tsp. sambal oelek , adding more if you like it spicer
1 tsp. sugar
2 Tbsp. fish sauce
2 Tbsp. canola oil
1 tsp. sesame oil
Combine dressing ingredients in a jar and shake to combine.
Helpful tip: Sesame seeds keep quite well for a couple of months stored in the freezer. Sesame oil should always be stored in the fridge.
