Asian-inspired coleslaw from River Cottage Veg: 200 Inspired Vegetable Recipes (page 115) by Hugh Fearnley-Whittingstall

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Ingredients

toasted sesame oil
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green onions
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

eliza on March 25, 2022

Really good simple coleslaw. I used red cabbage and more cilantro in addition to the carrots. I also added some black rice vinegar to the dressing and scattered some seeds on top. Peanuts would be a nice addition. Keeps well in the fridge, I will definitely repeat this. Edit: still love this salad and it has become a winter staple.
Zosia on August 16, 2014

Rice vinegar, sesame oil, soy sauce, ginger and garlic - ingredients I often use in stir fries - as a salad dressing? Why not? The dressing worked quite well with the cabbage and carrot slaw but as the previous reviewer noted, the lime juice added at the end was critical in brightening the flavour. I used only half the sesame oil and am very happy that I reduced it since even the 1 tbsp was quite noticeable. An interesting variation of a classic salad.
Emily Hope on November 15, 2011

This was quick to make, healthy, and pretty tasty. I used peanut oil (I think he recommends rapeseed or olive oil), which I prefer for these kinds of salads. Also added a few chopped peanuts in at the end. I didn't have any spring onions, so left them out, but I imagine it would be good with them. It needs a healthy squeeze of lime juice at the end to lift up the flavors. C thought it was OK--I think he prefers the fish sauce/lime juice dressing for this type of salad. Served with the sweet potato and coconut milk soup from the same book.