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Using just a few store cupboard ingredients, Martin Wishart's recipe is a simple twist on coleslaw, elevating plain old white cabbage to a superb side dish. Serve with barbecued meats such as lime marinated flank steak.
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Star the 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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Soy and sesame coleslaw salad
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