Recipes
Vietnamese coleslaw
25 minutes
Preparation time
10 minutes
Cooking time
8 servings
Serves
Ingredients
¼ red cabbage
¼ wombok
1 red onion
1 carrot
½ small daikon radish
2 long red chillies
5 spring onions (green onions)
1 lemon, finely zested
1 bunch coriander, washed
2 stems Vietnamese mint
1 clove garlic, crushed
100 g bean sprouts, debearded
Dressing
60g sugar
60 ml coconut water
60 ml rice vinegar
Juice of 2 limes
60 ml fish sauce
125 ml sunflower oil
A pinch chilli flakes
To serve
½ cup roasted crushed peanuts
Method
- Thinly slice cabbage, wombok and onion on a mandolin into a large bowl.
- Change the blade on the mandolin to a “spaghetti” blade and slice the carrot and daikon.
- Slice the chillies very finely lengthways.
- Finely slice the spring onions on the diagonal.
- Pick the leaves of the coriander and Vietnamese mint.
- Combine all the dressing ingredients in a clean screw top jar. Secure the lid and shake well to combine.
- Gently toss all salad ingredients together.
To Serve
- Dress lightly just before serving and garnish with crushed peanuts.
Hints and tips
- A mandolin is a slicer used for slicing very thinly. They are widely available through Asian grocers or online. If you do not have a mandolin, finely slice or use slice attachment
on a food processor. - Debeard bean sprouts by using your fingers to snap off the stringy tail.
Shannon Bennett
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