Simple Asian slaw

Author: Jennifer Yee Collinson - B.H.Sc. Food Science & Human Nutrition

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

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2 cups finely shredded red and green cabbage

1 red capsicum, sliced thinly

1 yellow capsicum, sliced thinly

2 teaspoons minced or finely grated fresh ginger

1 cup seasoned rice wine vinegar (such as sushi vinegar)

2 tablespoons crushed or shaved palm sugar

2 tablespoons sesame oil

2 tablespoons chopped fresh coriandercilantroX

1 tablespoon toasted sesame seeds

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Instructions

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1 In a bowl combine vegetables with ginger.

2 To make dressing, whisk together vinegar, sugar and sesame oil, mixing until sugar has dissolved. Pour dressing over slaw little by little until it is amalgamated.

3 Sprinkle coriander and sesame seeds over slaw and toss gently.

HFG tip

Humble vege star: Cabbage

Try savoy cabbage when in season as its sweetness and crinkled leaves are a perfect contrast to the brightly coloured red cabbage.

Nutrition Info (per serve)

Calories 129 cal

Kilojoules 540 kJ

Protein 2 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre 2 g

Sodium 20 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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