Description

This Asian-inspired coleslaw is a light, mayonnaise-free side dish featuring a mix of green and red cabbage, carrots, and optional beetroot, topped with fresh herbs and toasted sesame seeds. A tangy dressing made with apple cider vinegar, olive oil, Dijon mustard, and honey makes you want to eat this salad for breakfast, lunch and dinner! Best served fresh.

Ingredients

Coleslaw

1 ½ cups green cabbage, thinly sliced
1 ½ cups red cabbage, thinly sliced
2 large carrots, peeled and thinly sliced
1 uncooked beetroot, thinly sliced (optional)
½ cup fresh coriander, chopped
2 tablespoons sesame seeds, toasted *
¼ cup parsley for garnishing (optional)

Dressing:

¼ cup apple cider vinegar dressing
¼ cup olive oil
1 tablespoon Dijon mustard
2 tablespoons honey (runny)
Salt and freshly cracked black pepper to taste

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Instructions

In a large salad bowl, combine the cabbage, carrots, beetroot and coriander. Toss until evenly combined.
In a small measuring jug combine the dressing ingredients together and mix with a small whisk or fork.
Just before serving, drizzle with half the amount dressing and mix to combine. Sprinkle with toasted sesame seeds and chopped parsley.
Best eaten on the day but can keep for up to 2 days in the fridge.

Notes

* To make toasted sesame seeds, place in a small saucepan or pot over medium-high heat for 2-3 minutes or until sesame seeds have browned beautifully.