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    Oriental Coleslaw

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    Oriental Coleslaw

    • Preparation time: 25 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 10


    • Lime wedges
    • 2 tbsp Kikkoman soy sauce
    • 1 tbsp honey
    • 1 tbsp finely diced fresh ginger
    • 1 clove garlic, finely chopped
    • 2 tbsp white wine vinegar
    • 2-3 tbsp toasted sesame oil
    • 2 tbsp olive oil
    • 1 smallish red cabbage
    • 1 bunch spring onions, trimmed and sliced
    • 4 carrots, peeled and roughly grated
    • Coriander leaves, to serve


    1. Whisk together the soy sauce, honey, ginger, garlic, white wine vinegar, sesame oil and olive oil. Set aside.
    2. Quarter the red cabbage and remove any tough or dry outer leaves. Finely slice each quarter, discarding the white core. Place in a large mixing bowl with the spring onions and grated carrots. Toss in the dressing. Transfer into a sealed box and chill until ready to go. Serve by turning out into a bowl or flat dish and garnish with coriander leaves. Serve with lime wedges to squeeze over the salad.

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