Coriander and sesame slaw

Name: Coriander and sesame slaw
Yield: one bowl, to serve 6-8 people
Ingredients: ½ Green cabbage (Main); 3 Carrots (Main); 1 bunch Coriander (Main); 1 cup Mung bean sprouts; 1 bunch Spring onion, ends removed and finely sliced; ½ cup Toasted peanuts, roughly chopped; 1 Tbsp Sesame seeds, mixture of white and black if you have them (Main); 1 Tbsp Fried shallots, optional; 1 Lime, juiced; 2 Tbsp Sesame oil; 1 Tbsp Soy sauce; 1 clove Garlic, crushed; 1 Tbsp Chilli oil, or a decent pinch of chilli flakes; 1 Tbsp Rice wine vinegar; 1 pinch Salt

Makes: one bowl, to serve 6-8 people

Michael Craig

Delaney Mes

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If I'm heading to a barbecue and am asked to take something, I always opt for easy, quick and low-maintenance when preparing them. This slaw takes on a slightly Japanese flavour with sesame oil, plenty of coriander, mung bean sprouts and spring onion. Adding raw garlic to the dressing gives it a real kick - just remember to dress it at your venue so it doesn't go soggy.

Salad

½	Green cabbage (Main)
3	Carrots (Main)
1 bunch	Coriander (Main)
1 cup	Mung bean sprouts
1 bunch	Spring onion, ends removed and finely sliced
½ cup	Toasted peanuts, roughly chopped
1 Tbsp	Sesame seeds, mixture of white and black if you have them (Main)
1 Tbsp	Fried shallots, optional

Dressing

1	Lime, juiced
2 Tbsp	Sesame oil
1 Tbsp	Soy sauce
1 clove	Garlic, crushed
1 Tbsp	Chilli oil, or a decent pinch of chilli flakes
1 Tbsp	Rice wine vinegar
1 pinch	Salt

Directions

Whisk all ingredients for the dressing in a jug and taste and adjust as necessary. Set aside.
Slice the cabbage using a knife or the slicer blade on your food processor. Grate the carrots.
Add all ingredients into a bowl and gently toss to combine. When ready to serve, add dressing, and garnish with extra coriander and peanuts, and the fried shallots if using.