Vietnamese Coleslaw
Serves 4
Ingredients:
- 1 carrot
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 yellow capsicum, sliced thinly
- 1 cup bean sprouts
- 2 spring onions, thinly sliced
- ¼ cup loosely packed fresh coriander
- ¼ cup lime juice
- 1 clove garlic, crushed
- 1 tablespoon salt reduced soy sauce (optional)
Using a vegetable peeler, slice carrot into ribbons. Place in a medium bowl with cabbages, capsicum, sprouts, onion and coriander and toss gently to combine. Combine lime juice, garlic and soy sauce (if desired) in screw‐top jar and shake well. Drizzle over salad.
Tip:
This recipe is a great side dish when you are able to eat normal textures again after surgery. It provides a fresh alternative to the creamy varieties of coleslaw that are generally high in fat.
