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Oriental coleslaw salad

Oriental coleslaw salad

PT40M

1
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
2
Drain well, then store in an airtight container in the fridge for 30 minutes. This will give the cabbage a crisp texture
3
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
4
To finish the coleslaw, sprinkle the sesame seeds over the top and serve immediately
  • 5 tbsp of sesame seeds

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  • Oriental coleslaw

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