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Soy and sesame coleslaw salad
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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.
First published in 2015
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Ingredients
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Soy and sesame coleslaw
- 500g of round white cabbage
- 90g of onion, finely sliced
- 3 tbsp of vegetable oil
- 100ml of rice wine vinegar
- 3 tsp caster sugar
- 100ml of light soy sauce
- 5 tbsp of sesame seeds, lightly toasted
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Method
1
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
- 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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