Coleslaw three ways

SERVES 8 PREP + COOK TIME 10 MINUTES

This coleslaw recipe includes three dressing options, so you can mix and match to suit the flavours of the rest of the meal. It’s also super-easy to transport in separate containers.

600g packet fine-cut coleslaw (see Tip) 2 medium carrots (240g), cut into matchsticks

1 small red apple (130g), cut into matchsticks

6 green onions, sliced thinly

⅓ cup finely chopped fresh flat-leaf parsley

CLASSIC DRESSING

½ cup (150g) whole-egg mayonnaise 2 tablespoons white wine vinegar KIMCHI CRUNCH DRESSING

¼ cup (25g) kimchi, shredded finely 1 tablespoon rice wine vinegar 1 tablespoon honey

1 tablespoon extra virgin olive oil 1 tablespoon sesame oil 2 tablespoons white sesame seeds

½ cup (75g) roasted unsalted cashews MUSTARDY VINAIGRETTE

⅓ cup (80ml) extra virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon dijon mustard

2 teaspoon finely grated lemon rind

1 Combine coleslaw, carrot, apple, green onion and parsley in a bowl.

2 Make classic dressing, kimchi crunch dressing or mustardy vinaigrette.

3 Add chosen dressing to coleslaw mixture, stir gently to coat. Season to taste; serve.

CLASSIC DRESSING Combine ingredients in a small bowl; season to taste.

KIMCHI CRUNCH DRESSING Combine kimchi, vinegar, honey and oils in a small bowl. Drizzle dressing over coleslaw, then sprinkle with sesame seeds and cashews.

MUSTARDY VINAIGRETTE Combine ingredients in a small bowl; season to taste.