I really don’t like coleslaw. Actually, to be fair, it’s been such a long time since I had coleslaw that it is conceivable that I would like it if I tried it. However, I’m not planning to try it because in my mind, I don’t like coleslaw.
This cabbage salad is delicious! And very easy to make too. I guess, technically, it could be called an Asian coleslaw – and that’s fine if you want to go that way. I’m not sure, but I may have made this recipe up – which is not to say that it’s completely new and original because I’m sure others have made similar. However, I checked last night and the place where I thought I got the recipe does not have anything even remotely resembling it. Anyway, did I mention this was very easy? The bowl I made up last night included:
1 large carrot, grated (to be fair it probably could have had a bit more),
About 1/4 red cabbage shredded
1 large is red capsicum, finely sliced
A couple of handfuls of bean shoots
This was mixed with a few splashes of sesame oil, a dessert spoon of sesame seeds, and as much soy sayuce as you want. I’d probably rate this as the deluxe version – I’ve made an approximation with just the carrot and cabbage in the past and that’s fine too (though I do love the combination of purple, orange, red and white here). Cashews make a nice addition too, if you have them (I often do that for lunch). Last night we had this salad alongside some really lovely steak – our first barbecue of the season!