Asian-inspired coleslaw from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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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.

  • adewar on December 28, 2015

    Delicious change from the typical coleslaw - the Asian flavours are really refreshing and compliment the crunchy cabbage perfectly. Good with cold meats.

  • Melanie on September 05, 2015

    Easy, quick and tasty, but relies on the lime juice.

  • 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.

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