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Star the oriental coleslaw by , discarding any damaged cabbage leaves, cut into quarters and shred as finely as possible. Place in a bowl of ice cold water along with the onion and leave for a few minutes
500g of round white cabbage
90g of onion, finely sliced
Drain well, then store in an airtight container in the fridge for 30 minutes. This will give the cabbage a crisp texture
Just before serving, add the oil, rice wine vinegar, sugar and soy sauce to the cabbage and onion. Mix quickly, checking the seasoning
3 tbsp of vegetable oil
100ml of rice wine vinegar
3 tsp caster sugar
100ml of light soy sauce
To finish the coleslaw, sprinkle the sesame seeds over the top and serve immediately
5 tbsp of sesame seeds
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