Asian Coleslaw

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Lime
  • 1-2 red chillies
  • 1 Garlic clove
  • 2 TABLESPOONS Fish sauce
  • 2 TABLESPOONS Soy sauce
  • 4 TABLESPOONS Sesame Oil
  • 800 g Pointed cabbage
  • 4 TABLESPOONS roasted peanut kernels
  • 1/2 Mango
  • 1 collar Coriander
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Squeeze the lime. Slice chilli lengthwise, remove seeds, wash and cut into fine rings. Peel garlic and chop finely. Mix everything with fish and soy sauce, then fold in the sesame oil.

  2. 2

    Clean, wash and cut the pointed cabbage into slices. Cut cabbage into wide strips from the stalk. Chop nuts roughly. Peel the mango, slice the flesh off the stone and cut into small pieces. Wash the coriander and remove the leaves. Mix dressing with prepared ingredients. Season with salt, pepper and sugar.

Nutrition Facts

KCAL
160 kcal
CARBS
9 g
FATS
11 g
PROTEINS
5 g