ORIENTAL SLAW with VIETNAMESE DRESSING
SERVES 4 / PREPARATION: 20 MINS / COOKING: 10 MINS
The dressing elevates this coleslaw to something special. It’s especially sumptuous topped with crispy noodles.
DRESSING
125ml (½c) brown sugar
180ml (¾c) water
1 garlic clove, chopped
5ml (1t) grated ginger
15ml (1T) soy sauce
2,5ml (½t) fish sauce
15ml (1T) sesame seeds
5ml (1t) lime zest
15ml (1T) lime juice
80ml (¹⁄₃c) chopped fresh coriander
COLESLAW
1 each small white and red cabbage
1 red pepper, julienned
400g baby marrow noodles
2 spring onions, thinly sliced fresh mint fresh basil
60ml (¼c) chopped coriander
2-3 radishes, thinly sliced
TO FINISH
bean sprouts (optional)
generous handful salted peanuts
generous handful vermicelli noodles
oil for deep-frying
1 Dressing Put all the ingredients in a blender and blend until smooth.
2 Coleslaw Combine all the ingredients and divide into four individual-size bowls.
3 To finish Pour the dressing over, sprinkle the bean sprouts over (if using) and top with peanuts.
4 Deep-fry the vermicelli noodles until crispy. Drain, and top the salad with it.