- 2 beetroot
- 5 sticks celery
- 2 carrots
- 1 red capsicum
- 4 spring onion
- ½ red cabbage
I love salads, and more importantly I love them lightly dressed.
Traditional coleslaw, bogged down with heavy mayonnaise, does nothing for me.
This purple coleslaw is a lighter, fresher alternative to traditional coleslaw. I make a larger batch than I need, and eat it over several days. Keep the dressing separate and add it sparingly just before you eat. This crunchy number also works ‘naked’ with no dressing at all.
Collect a selection of crispy, crunchy vegetables. For today’s version of the coleslaw, I used beetroot, celery, carrot, red capsicum, spring onion and red cabbage.
There really isn’t a method! Just chop and grate everything to your liking, and heap into a large serving bowl.
Spicy Asian dressing:
1/4 cup light soy sauce
1/4 cup sesame oil
1 tablespoon Mirin
2 teaspoons toasted sesame seeds
2 teaspoons Sambal Olek (optional)
Sea salt and cracked pepper to taste
Combine all the elements of the dressing and whisk to form a smooth, even consistency.
Drizzle the dressing onto the purple coleslaw. Serve as a fresh accompaniment to grilled fish or meat of your choice.
Here are some other no-mayo coleslaw recipes for you to try out:
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