Crunchy Japanese-inspired slaw recipe
Move over creamy coleslaw, this crunchy Japanese-inspired version is dressed in a sesame oil and rice wine vinegar dressing. Chilli and ginger add heat, whilst lime juice keeps everything fresh and zingy.
See method- Serves 4
- 15 mins to prepare
- 46 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- ½ tbsp toasted sesame oil
- ½ tbsp rice wine vinegar
- 1 small red chilli, finely chopped
- 2cm ginger, peeled and grated
- 2 limes, 1 juiced, 1 cut into wedges to serve
- ½ medium cucumber, spiralised or coarsely grated
- 1 large carrot, peeled and spiralised or coarsely grated
- 100g white cabbage, finely shredded
- 70g radishes, very finely sliced
Each serving contains
- Energy
- 195kJ 46.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.2gProtein 1.1gFibre 2.8g
Method
- Mix the sesame oil, vinegar, chilli, ginger and lime juice together in a medium mixing bowl, then add the remaining ingredients and toss together until well coated. Serve with lime wedges.
- See more Vegetarian recipes
